Nesselrode Pie II

This chiffon custard pie is flavored with rum, grated lemon rind, and candied fruit. An old favorite!

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 341 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.