A Richness To Rival Tiramisu Nesselrode Pie
Published December 6, 1988
- Total Time
- 35 minutes
- Prep Time
- 35 minutes
- Rating
- Comments
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Ingredients
1 11-inch nut crust (see recipe)
¼ cup finely chopped glaceed oranges (see note)
⅓ to ½ cup finely chopped crystallized ginger
4 tablespoons orange-flavored liqueur
⅓ cup raisins
⅓ cup currants
5 eggs, room temperature
½ cup sugar
1 ½ tablespoons unflavored gelatin
¼ cup cold water
3 cups heavy cream
1 cup chestnut puree
Shaved chocolate
Nutritional analysis per serving (10 servings)
37 grams carbs; 178 milligrams cholesterol; 432 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 29 grams fat; 1 gram fiber; 71 milligrams sodium; 6 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the nut crust and set aside.
- Step 2
Macerate orange and ginger in 3 tablespoons orange liqueur and soak the raisins and currants in hot water to cover while preparing pie.
- Step 3
Beat eggs at medium speed for seven minutes, then beat in ¼ cup sugar until very thick. Beat in remaining sugar.
- Step 4
Sprinkle gelatin over cold water and dissolve over hot water. Watch carefully. Cool.
- Step 5
Carefully stir gelatin mixture into egg mixture and refrigerate while beating cream.
- Step 6
Process chestnut puree with ½ cup cream. Fold into egg mixture with macerated fruit and drained raisins and currants.
- Step 7
Beat 1 ½ cups cream until soft peaks form. Fold into egg mixture.
- Step 8
Spoon into prepared pie shell and chill for several hours.
- Step 9
When ready to serve, beat remaining 1 cup cream to form soft peaks. Fold in remaining 1 tablespoon of liqueur, if desired, and use to decorate top of pie. Sprinkle shaved chocolate over whipped cream.
For the best quality, whole slices of glaceed oranges are preferable to most candied orange peel. They are usually found in gourmet shops and candy stores.
Private Notes
Comments
Please clarify: this recipe seems to advocate eating uncooked eggs. Or am I missing a step? Thank you
Nesselrode pie is really a classic Bavarian cream, in a pie shell, which is to say a custard base into which gelatin is blended for stability & egg whites are folded for added volume and lightness.