“Nesselrode pie is one of those recipes that is no longer available in bakeries or restaurants. Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chopped chestnuts or chestnut puree, candied fruits, currants, and raisins. This elegant mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding. From Recipe Cottage. Cooking time is chilling time.”

Ingredients Nutrition

  • 1 tablespoon unflavored gelatin (1 envelope)
  • 3 tablespoons dark rum
  • 1 tablespoon cold water
  • 1 12 cups heavy whipping cream
  • 12 cup milk
  • 18 teaspoon salt
  • 14 cup sugar, plus
  • 2 tablespoons sugar
  • 2 eggs, separated
  • 2 cups nesselrode fruit sauce, drained (or use Nesselrode Fruit Sauce #107361)
  • 1 9-inch baked pie crusts or 1 9-inch chocolate pie crust
  • 1 ounce grated semisweet chocolate (to garnish)


  1. In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
  2. Scald the cream and milk in a saucepan, taking care not to scorch.
  3. Remove from heat and set aside to cool slightly.
  4. In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
  5. In a steady stream, add the milk and cream to the mixture, stirring constantly.
  6. Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
  7. Remove from heat and stir in gelatin mixture.
  8. Set aside.
  9. In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
  10. Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
  11. Cover and refrigerate approximately 10 to 20 minutes.
  12. Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
  13. Chill until firm or overnight.
  14. Sprinkle generously with chocolate shavings for garnish, if desired.

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