This Nesselrode Pie Recipe is an old-school holiday confection that will soon become a tradition once you try it. A creamy chiffon pie with accents of chocolate and candied fruit; this frozen confection is topped with a Christmas garden of cherry poinsettias and gumdrop holly.
Nesselrode Pie is one of the old-fashioned recipes that many remember from their youth in New York or from a relative's holiday table long ago. Our version omits the rum and the gelatin (it is thickened through freezing), but the original authentic recipe can be found thanks to Arthur Schwartz, the Food Maven. The history behind the pie is a great read also!
Interestingly enough, Nesselrode Pie is one of several quasi-forgotten desserts floating around America's cookbooks from years past. Originally thought off by Hortense Spier in New York, New York this dessert comes from an Americanized version of a famous Russian dessert of a similar name. Now as you serve your friends and family a slice of this delicious pie you can top it off with a little slice of knowledge.
Nesselrode Pie
Ingredients:
- 3 egg whites
- 1/4 cup granulated sugar
- 3/4 cup coarsely chopped blanched almonds, toasted
- 2 tablespoons maraschino-cherry syrup
- 1/3 cup maraschino cherries, cut in fourths
- 1/3 cup sifted confectioners' sugar
- 1 teaspoon vanilla
- 1 1/2 cups heavy cream, whipped
- 1 prepared Vanilla Wafer Crust (recipe below)
Directions:
1. Beat the egg whites until foamy, add the granulated sugar gradually, and beat until stiff.
2. Fold in the almonds, cherries, cherry syrup, and vanilla.
3. Fold confectioners' sugar into whipped cream; fold into the first mixture.
4. Pour into Vanilla-wafer Crust and freeze until firm.
5. Garnish top with cherry poinsettias and gumdrop holly leaves.
To make cherry poinsettias:
The stem mark of the maraschino cherry will be the center of the flower.
Holding the cherry at the stem end, use sharp scissors to snip it in sixths from the opposite end not quite through. Spread “petals” out around the stem mark.
To make gumdrop holly leaves:
Sprinkle sugar on one sheet of wax paper, place green gumdrops on top then cover with a second sheet of wax paper.
With a rolling pin, roll green gumdrops to 1/8 inch. Snip out holly-leaf shapes with scissors.
Place shaved chocolate around the edges for decoration.
Vanilla Wafer Crust Recipe:
1. Combine 1 1/4 cups fine vanilla wafer crumbs and 1/3 cup melted butter or margarine.
2. Press into a buttered 9-inch pie plate; chill till firm, about 45 minutes.