Nesselrode Pie

Name: Nesselrode Pie
Yield: 8
Ingredients: 1 baked 10-inch pie pastry (see recipe); 1 1/2 cups milk; 1 envelope unflavored gelatin; 3 eggs, separated; 1/4 cup plus 1/3 cup sugar; 1 cup Nesselrode mix (see recipe); 1/2 cup heavy cream; Pie Pastry:; 1 1/2 cups flour; 8 tablespoons cold butter cut into half-inch cubes; 1 tablespoon sugar; 2 to 3 tablespoons ice water; Nesselrode Mix:; 1 1/2 cups mixed, diced candied fruits; 12 marrons (chestnuts) in syrup, chopped, about 1/2 cup; 1/4 cup dark rum or Cognac

Nesselrode Pie was pinched from <a href="http://cooking.nytimes.com/recipes/6223-nesselrode-pie" target="_blank">cooking.nytimes.com.</a>

INGREDIENTS

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1 baked 10-inch pie pastry (see recipe)

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1 1/2 cups milk

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1 envelope unflavored gelatin

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3 eggs, separated

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1/4 cup plus 1/3 cup sugar

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1 cup Nesselrode mix (see recipe)

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1/2 cup heavy cream

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Pie Pastry:

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1 1/2 cups flour

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8 tablespoons cold butter cut into half-inch cubes

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1 tablespoon sugar

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2 to 3 tablespoons ice water

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Nesselrode Mix:

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1 1/2 cups mixed, diced candied fruits

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12 marrons (chestnuts) in syrup, chopped, about 1/2 cup

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1/4 cup dark rum or Cognac

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