9 Inch Nesselrode Pie
|Milk||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , separated (At Room Temperature)|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Grated lemon peel||1 Teaspoon|
|Unbaked graham-cracker crumb||1 (For 9 Inch Pie Shell)|
|Mixed candied fruit||4 Ounce (1 Container)|
1. In 2-quart saucepan, with wire whisk or fork, beat milk, salt, egg yolks, and 3 tablespoons sugar until blended. Sprinkle gelatin evenly over egg-yolk mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring frequently, until gelatin completely dissolves and mixture thickens slightly and coats the back of a spoon, about 15 minutes (do not boil or mixture will curdle). Remove saucepan from heat; stir in rum and lemon peel. Cover and refrigerate until custard mounds slightly when dropped from a spoon, about 40 minutes.
2. Meanwhile, prepare 9-inch crust as directed; set aside.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. Gently fold gelatin mixture into beaten whites with 1 container mixed candied fruit (about 1/2 cup). Spoon filling into crust. Refrigerate pie until filling is set, about 2 hours.