Best 5 Nesselrode Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

For those with a passion for culinary creations, the pursuit of the perfect Nesselrode Pie recipe can be an exciting adventure. This decadent dessert, named after the Russian diplomat and gourmet, Count Karl Robert von Nesselrode, is a harmonious blend of flavors and textures that captivates the senses. As you embark on this delectable journey, let us guide you through the intricacies of selecting the finest ingredients, mastering the art of preparation, and discovering the secrets to achieving that perfect balance of flavors that will leave your taste buds tantalized.

Check out the recipes below so you can choose the best recipe for yourself!

NESSELRODE PIE



Nesselrode Pie image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h

Yield 8 or more servings

Number Of Ingredients 7

1 baked 10-inch pie pastry (see recipe)
1 1/2 cups milk
1 envelope unflavored gelatin
3 eggs, separated
1/4 cup plus 1/3 cup sugar
1 cup Nesselrode mix (see recipe)
1/2 cup heavy cream

Steps:

  • Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
  • Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
  • Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
  • Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
  • Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.

NESSELRODE PIE I



Nesselrode Pie I image

The one my mom used to make many years ago.

Provided by Carrol

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 7

1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups milk
½ teaspoon rum flavored extract
8 maraschino cherries, chopped
8 ounces heavy cream
1 (9 inch) prepared graham cracker crust
⅛ cup grated semisweet chocolate

Steps:

  • In a saucepan, combine pudding mix with 1 1/2 cup milk. Cook until thick. Add rum flavoring and chopped cherries. Remove from heat. Let cool to room temperature.
  • In a large bowl, whip the cream. Add 1/2 of the cream to the pudding mixture and fold in. Pour pudding mixture into graham cracker crust.
  • Decorate with remaining whipped cream and then grated chocolate.

Nutrition Facts : Calories 335 calories, Carbohydrate 37.3 g, Cholesterol 42.6 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 376.7 mg, Sugar 24.1 g

NESSELRODE PIE



Nesselrode Pie image

Make and share this Nesselrode Pie recipe from Food.com.

Provided by Rainberry Blues

Categories     Pie

Time 2h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

1 9 inch baked graham cracker crumb crust
1 envelope unflavored gelatin
1/4 teaspoon salt
1 teaspoon nutmeg
3 tablespoons sugar
4 eggs, separated
1 1/4 cups milk
1 teaspoon grated lemon, rind of
1 tablespoon rum
1/4 cup sugar
1/2 cup mixed candied fruit
1 cup whipping cream, whipped
red and green candied pineapple, for garnish

Steps:

  • Combine gelatin, salt, nutmeg, and 3 tbsp sugar in saucepan.
  • In small bowl, whisk egg yolks together with milk.
  • Add to gelatin mixture in saucepan.
  • Cook and stir over medium-low heat, until mixture is thickened and can coat a spoon.
  • Remove from heat.
  • Stir in lemon peel and rum.
  • Refrigerate for 40 minutes, or until cold but not yet firm.
  • Beat eggs whites on high speed until soft peaks form.
  • Add 1/4 cup sugar, a little at a time.
  • Beat until stiff peaks form and sugar is dissolved.
  • Fold gelatin mixture and mixed candied fruit into egg white mixture.
  • Fill prepared pie crust with mixture.
  • Chill until set, at least 1 hour.
  • Garnish with whipped cream and candied pineapple.

Nutrition Facts : Calories 344.5, Fat 21.5, SaturatedFat 9.9, Cholesterol 151.8, Sodium 289.3, Carbohydrate 31.1, Fiber 0.5, Sugar 21.4, Protein 6.9

NESSELRODE PUDDING PIE



Nesselrode Pudding Pie image

Nesselrode pie is one of those recipes that is no longer available in bakeries or restaurants. Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chopped chestnuts or chestnut puree, candied fruits, currants, and raisins. This elegant mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding. From Recipe Cottage. Cooking time is chilling time.

Provided by Molly53

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon unflavored gelatin (1 envelope)
3 tablespoons dark rum
1 tablespoon cold water
1 1/2 cups heavy whipping cream
1/2 cup milk
1/8 teaspoon salt
1/4 cup sugar, plus
2 tablespoons sugar
2 eggs, separated
2 cups nesselrode fruit sauce, drained (or use Nesselrode Fruit Sauce #107361)
1 9-inch baked pie crusts or 1 9-inch chocolate pie crust
1 ounce grated semisweet chocolate (to garnish)

Steps:

  • In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
  • Scald the cream and milk in a saucepan, taking care not to scorch.
  • Remove from heat and set aside to cool slightly.
  • In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
  • In a steady stream, add the milk and cream to the mixture, stirring constantly.
  • Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
  • Remove from heat and stir in gelatin mixture.
  • Set aside.
  • In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
  • Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
  • Cover and refrigerate approximately 10 to 20 minutes.
  • Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
  • Chill until firm or overnight.
  • Sprinkle generously with chocolate shavings for garnish, if desired.

Nutrition Facts : Calories 369.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 116.2, Sodium 202.9, Carbohydrate 23.2, Fiber 1, Sugar 9.6, Protein 5.6

NESSELRODE PIE II



Nesselrode Pie II image

A custard pie with candied fruit--this is an old favorite.

Provided by shirleyo

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13

1 (9 inch) prepared graham cracker crust
1 (.25 ounce) package unflavored gelatin
¼ teaspoon salt
3 tablespoons white sugar
4 egg yolks, beaten
1 ¼ cups milk
1 tablespoon rum
1 teaspoon lemon zest
4 egg whites
¼ cup white sugar
4 ounces mixed candied fruit, diced
1 (1.3 ounce) envelope whipped topping mix
½ cup red and green candied pineapple chunks, slivered

Steps:

  • In a 1 quart saucepan, stir gelatin with salt and 3 tablespoons sugar until well mixed. In a separate bowl, beat egg yolks with milk until thoroughly combined. Stir egg yolk mixture into gelatin mixture.
  • Cook mixture over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in rum and grated lemon rind. Refrigerate until cold but not firm, about 40 minutes.
  • In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, continuing to beat until whites form stiff peaks.
  • Remove gelatin mixture from refrigerator and gently fold into beaten whites along with the mixed diced candied fruit. Spread mixture into graham cracker crust. Refrigerate 1 hour or until set. Prepare whipped topping mix as directed on the package. Before serving, cover pie with whipped topping and sprinkle with candied pineapple.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 54.6 g, Cholesterol 105.5 mg, Fat 10.4 g, Fiber 0.5 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 297.3 mg, Sugar 31.6 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the final flavor and texture of your Nesselrode pie. Use fresh, ripe fruit, high-quality chocolate, and pure vanilla extract.
  • Don't overcook the custard: The custard should be cooked until it is just set, but not overcooked, or it will become tough and rubbery.
  • Chill the pie thoroughly before serving: This will help the custard to set properly and develop its full flavor.
  • Serve the pie with fresh fruit or whipped cream: This will add a refreshing touch and help to balance the richness of the pie.

Conclusion:

Nesselrode pie is a classic dessert that is perfect for any special occasion. With its rich, creamy custard, layers of fruit and nuts, and delicate chocolate crust, it is sure to impress your guests. By following the tips above, you can make a Nesselrode pie that is both delicious and beautiful.

Related Topics