NESSELRODE PIE

NESSELRODE PIE image

Number Of Ingredients 15

For crumb crust:
1½ cup chocolate cookie crumbs
2 T sugar
½ cup butter
For the filling:
½ cup finely diced candied fruit (I used red and green pineapple for color and texture and candied orange peel)
⅓ cup rum
1½ cups heavy cream, divided into ¾ cup and ¾ cup
3 egg yolks
2 T sugar
1 T gelatin
⅓ cup cold water
½ cup sweetened chestnut puree
1 teaspoon vanilla
3 egg whites, beaten until stiff

Steps:

For crumb crust: Process sugar and crumbs in food processor. Melt butter, combine with sugar and crumbs. Press into a 9 inch pie plate until firm (I use the bottom of a glass to press it in.) Bake at 325 degrees for about 15 minutes, let cool. For the filling: Pour rum over the fruits, let macerate for at least one hour. Bring ¾ c. cream to a simmer. Beat egg yolks with sugar until pale yellow. Whisk in part of the hot cream, then return the eggs to the remainder of the cream and whisk over low heat until the mixture is thickened. Fold in chestnut puree. Meanwhile, sprinkle the gelatin over the cold water in a small bowl. When the gelatin has absorbed the water and the custard is thickened, whisk the gelatin into the cream and eggs mixture. Refrigerate until firm. Break up the firmed custard with some vigorous stirring. Beat the egg whites until stiff and whip the remaining cream. Fold the macerated fruits (with the rum), the whipped cream and the beaten egg whites into the chestnut custard mixture. Pour into the prepared pie shell. Chill until firm, and garnish with curls of chocolate.