Nesselrode Pie

By MarielC

Ingredients

• one 11-inch nut crust (see recipe below)
• 1/4 cup finely chopped glaceed oranges (see note)
• 1/3 to 1/2 cup finely chopped crystallized ginger
• 4 tablespoons orange-flavored liqueur
• 1/3 cup raisins
• 1/3 cup currants
• 5 eggs, room temperature
• 1/2 cup sugar
• 1 1/2 tablespoons unflavored gelatin
• 1/4 cup cold water
• 3 cups heavy cream
• 1 cup chestnut puree
• Shaved chocolate

Details

Servings 10
Adapted from nytimes.com

Preparation

Step 1

1. Prepare the nut crust and set aside.

1. Macerate orange and ginger in 3 tablespoons orange liqueur and soak the raisins and currants in hot water to cover while preparing pie.

2. Beat eggs at medium speed for seven minutes, then beat in 1/4 cup sugar until very thick. Beat in remaining sugar.

3. Sprinkle gelatin over cold water and dissolve over hot water. Watch carefully. Cool.

4. Carefully stir gelatin mixture into egg mixture and refrigerate while beating cream.

5. Process chestnut puree with 1/2 cup cream. Fold into egg mixture with macerated fruit and drained raisins and currants.

6. Beat 1 1/2 cups cream until soft peaks form. Fold into egg mixture.

7. Spoon into prepared pie shell and chill for several hours.

8. 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.

Yield: 10 servings

Note: 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.

NUT CRUST 2 cups toasted, coarsely ground pecans, 1 egg white, beaten to form soft peaks 1 tablespoon brown sugar

1. Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.

Yield: One 11-inch pie crust.