CHOCOLATE NESSELRODE PIE

Favorite Pastry for 9-Inch Pie Shell
6 egg yolks, slightly beaten
1/2 cup sugar
1/4 cup cornstarch
2 cups milk
4 teaspoons unflavored gelatin
1/2 teaspoon salt
1 (4 ounce) bar sweet cooking chocolate, grated
1 teaspoon vanilla
1/2 teaspoon rum flavoring
1 (10 ounce) jar Nesselrode (see recipe below)
3 cups heavy (whipping) cream, divided use

Bake pie shell; cool.

Mix egg yolks, sugar, cornstarch, milk, gelatin and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Pour 1 1/2 cups of the hot mixture into a bowl; cool completely.

Reserve 2 tablespoons of the chocolate for topping. Stir remaining chocolate and the vanilla into hot mixture in saucepan; cool.

Line pie plate, 9×1 1/4 inches, with waxed paper.

Stir rum flavoring and Nesselrode into 1 1/2-cup mixture in bowl.

Beat 2 cups of the whipping cream in chilled medium bowl until stiff. Fold half of the whipped cream into Nesselrode mixture and half into chocolate mixture.

Pour chocolate mixture into baked pie shell. Pour Nesselrode mixture onto waxed paper in pie plate. Refrigerate both mixtures at least 2 hours until firm.

Just before serving, loosen edge of Nesselrode layer from waxed paper with spatula; invert onto chocolate layer and remove waxed paper.

Beat remaining 1 cup whipping cream in chilled small bowl until stiff. Spread over pie, covering surface completely. Sprinkle with reserved chocolate. Serve immediately. Refrigerate any remaining pie.

Source: lezzetler.net

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RUTH EPSTEIN'S NESSELRODE PUDDING/PIE

1 Tbsp unflavored gelatin (1 envelope)
3 Tbsp dark rum
1 Tbsp cold water
1 1/2 cups heavy (whipping) cream
1/2 cup milk
pinch salt
1/4 cup plus 2 Tbsp sugar
2 egg yolks
2 egg whites (pasteurized)
2 cups Nesselrode, drained (recipe follows)
1 baked (9-inch) pie shell
1 oz grated semisweet chocolate (for garnish)

In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.

In a saucepan, scald the cream and milk. Remove from heat and set aside to cool slightly.

In the top of a double boiler, off the heat, whisk together the salt, 2 Tbsp of the sugar, and the egg yolks. In a steady stream, add the milk and cream to the mixture, stirring constantly. Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick, 10 minutes. Do not oil. Remove from heat and stir in gelatin mixture. Set aside.

In a bowl, beat the egg whites with remaining 1/4 cup sugar until stiff peaks form. Fold Nesselrode into the egg whites, then fold the mixture into the reserved gelatin mixture. Cover and refrigerate for 5 minutes.

Turn mixture into pie shell or spoon into 8 parfait glasses. Chill until firm. Garnish with chocolate shavings.

RUTH EPSTEIN'S NESSELRODE

2/3 cup Marsala wine, warmed
2/3 cup golden raisins
2/3 cup dried currants
3 Tbsp minced candied red cherries
3 Tbsp minced candied orange peel
3 Tbsp minced candied citron
2/3 cup chopped chestnuts

Combine nesselrode ingredients in a nonreactive container. Let macerate for at least 4 days or up to 2 weeks.

Source: New York Cookbook by M. O'Neill

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Hi DeAnn,

I included the second recipe (which doesn't have a chocolate filling) because it has a recipe for homemade nesselrode that I thought you might want to use if you can't find it in a jar.

Happy Cooking!

Betsy