Simple Nesselrode Pie
|9 inch baked pie shell||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Eggs||2 , separated|
|Milk||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Chilled whipping cream||1⁄2 Cup (8 tbs)|
|Nesselrode||10 Ounce (1 Jar)|
Get a pie shell ready and baked.
Stir together 1/2 cup sugar, the gelatin and salt in saucepan.
Blend egg yolks and milk; stir into sugar mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Stir in almond extract.
Beat egg whites and cream of tartar until foamy.
Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under beat.
Fold gelatin mixture into meringue.
In chilled bowl, beat cream until stiff.
Fold whipped cream and Nesselrode into meringue mixture.
Pile into baked pie shell.
Chill at least 3 hours or until set.