Nesselrode Pie II Recipe
- 1 (9 inch) prepared graham cracker crust
- 1 (.25 ounce) package unflavored gelatin
- 1/4 teaspoon salt
- 3 tablespoons white sugar
- 4 egg yolks, beaten
- 1 1/4 cups milk
- 1 tablespoon rum
- 1 teaspoon lemon zest
- 4 egg whites
- 1/4 cup white sugar
- 4 ounces mixed candied fruit, diced
- 1 (1.3 ounce) envelope whipped topping mix
- 1/2 cup red and green candied pineapple chunks, slivered
- In a 1 quart saucepan, stir gelatin with salt and 3 tablespoons sugar until well mixed. In a separate bowl, beat egg yolks with milk until thoroughly combined. Stir egg yolk mixture into gelatin mixture.
- Cook mixture over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in rum and grated lemon rind. Refrigerate until cold but not firm, about 40 minutes.
- In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, continuing to beat until whites form stiff peaks.
- Remove gelatin mixture from refrigerator and gently fold into beaten whites along with the mixed diced candied fruit. Spread mixture into graham cracker crust. Refrigerate 1 hour or until set. Prepare whipped topping mix as directed on the package. Before serving, cover pie with whipped topping and sprinkle with candied pineapple.
