Stryker Farm‘s Nolan Thevenet: My grandmother makes an amazing Nesselrode pie. This is a unique family recipe that you probably won’t find in too many cookbooks, as this type of old-fashioned pie rarely appears on dessert menus much anymore. Don’t tell my tech-challenged grandmother that I gave it away by sharing it with total strangers online! 🙂 Enjoy!
Stryker Farm’s Nolan’s Grandmother’s Nesselrode Pie
Servings: 6-12 slices, depending on how large/small you like your pie served
- 1 10-inch pie shell
- 1 envelope gelatin
- 1 cup sugar
- 1/2 tsp salt
- 1.25 cup whole milk
- 4 eggs
- 1 cup cream
- 1 tsp vanilla
- 1/4 tsp cream of tartar
- Bake and cook the 10-inch pie shell, usually at 350 degrees for about 12 minutes or so. (Or just unwrap and heat one ready to go.)
- Soften the gelatine in 1/4 cup of cold water.
- In a medium sauce pan, over low heat, stir together: 1/2 cup of sugar, the salt and the whole milk.
- Slowly stir in 4 beaten egg yolks.
- Cook, stirring just until the spoon is coated.
- Stir in the gelatin.
- Cool the mix in the refrigerator.
- When mixture is partially set, beat until smooth.
- Fold in the cream, whipped with the vanilla.
- Fold in 4 egg whites (beaten) and the cream of tartar.
- Scant in the sugar.
- Pour the mixture into the baked pie shell and refrigerate until completely set. Slice it up and, of course, enjoy!