A Richness To Rival Tiramisu Nesselrode Pie
- Total Time
- 35 minutes
- Prep Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 111-inch nut crust (see recipe)
- ¼cup finely chopped glaceed oranges (see note)
- ⅓ to ½cup finely chopped crystallized ginger
- 4tablespoons orange-flavored liqueur
- ⅓cup raisins
- ⅓cup currants
- 5eggs, room temperature
- ½cup sugar
- 1½tablespoons unflavored gelatin
- ¼cup cold water
- 3cups heavy cream
- 1cup chestnut puree
- Shaved chocolate
Nutritional analysis per serving (10 servings)
432 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 6 grams protein; 71 milligrams sodium
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 1½ 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.
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