I had originally planned on making this pie during the holidays, as the ingredients are definitely are in the holiday vein, but time got away from me, and here we are. This does take some pre-planning, as the fruit needs to be steeped in rum, but other than that, it's pretty easy to pull together. I was afraid the chestnut flavor would be overwhelming, but it takes a back seat to the boozy rum, and the whipped cream is the perfect finish.
Note: This recipe makes a lot of filling. A. LOT. OF. FILLING. I used a regular frozen 9-inch pie crust, filled it to overflowing, and I STILL had at least a cup left. If you look at the picture from Edible Manhattan, her pie is grossly overfilled also. Not sure why she doesn't just tell you to use a 10-inch shell, but this is your warning.
Nesselrode Pie
3 large eggs, separated
¼ cup plus ⅓ cup granulated sugar, divided use
1¼ cups whole milk
¾ cup heavy whipping cream
1 (1-ounce) envelope unflavored gelatin
¼ cup chestnut puree
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup mixed candied fruits*, soaked overnight in rum then drained
1 (9-inch) baked pie crust - SEE NOTE ABOVE
Whipped cream, for topping (optional)
Nesselrode Pie
From Petee's Pie Company as seen at Edible Manhattan or from the Pie For Everyone cookbook
3 large eggs, separated
¼ cup plus ⅓ cup granulated sugar, divided use
1¼ cups whole milk
¾ cup heavy whipping cream
1 (1-ounce) envelope unflavored gelatin
¼ cup chestnut puree
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup mixed candied fruits*, soaked overnight in rum then drained
1 (9-inch) baked pie crust - SEE NOTE ABOVE
Whipped cream, for topping (optional)
Chocolate shavings, for garnish (optional)
Put a ceramic or metal bowl in the freezer.
Beat 3 egg yolks and ¼ cup sugar with mixer until pale yellow and thick.
Heat milk and cream in saucepan until warm. Sprinkle milk and cream with gelatin and stir until dissolved.
Add egg yolk mixture to gelatin milk and mix until combined. Continue to heat until mixture reaches 180°F. Remove from heat, add chestnut puree, vanilla extract, and salt and beat briefly until combined. Transfer into the pre-chilled bowl and place in fridge. Chill for about 30 minutes, stirring every 5 minutes to ensure it sets up consistently.
In a very clean bowl or stand mixer, beat 3 egg whites until stiff peaks form. Continue beating as you add ⅓ cup sugar in a stream.
Fold egg whites into milk mixture, then gently fold in candied fruits and pour into pie crust. Refrigerate for 3 hours until set. Sprinkle with chocolate shavings.
To serve, slice with a hot wet knife and top with whipped cream.
*Petee's uses equal parts homemade candied sour cherries, glazed orange peel, and candied citron. If you’d like to simplify, you can use the mixed glazed/candied fruits that are available at the supermarket.
Put a ceramic or metal bowl in the freezer.
Beat 3 egg yolks and ¼ cup sugar with mixer until pale yellow and thick.
Heat milk and cream in saucepan until warm. Sprinkle milk and cream with gelatin and stir until dissolved.
Add egg yolk mixture to gelatin milk and mix until combined. Continue to heat until mixture reaches 180°F. Remove from heat, add chestnut puree, vanilla extract, and salt and beat briefly until combined. Transfer into the pre-chilled bowl and place in fridge. Chill for about 30 minutes, stirring every 5 minutes to ensure it sets up consistently.
In a very clean bowl or stand mixer, beat 3 egg whites until stiff peaks form. Continue beating as you add ⅓ cup sugar in a stream.
Fold egg whites into milk mixture, then gently fold in candied fruits and pour into pie crust. Refrigerate for 3 hours until set. Sprinkle with chocolate shavings.
To serve, slice with a hot wet knife and top with whipped cream.
*Petee's uses equal parts homemade candied sour cherries, glazed orange peel, and candied citron. If you’d like to simplify, you can use the mixed glazed/candied fruits that are available at the supermarket.
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