Recipes: Stryker Farm’s Nolan’s Nesselrode Pie

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


  1. 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.)
  2. Soften the gelatine in 1/4 cup of cold water.
  3. In a medium sauce pan, over low heat, stir together: 1/2 cup of sugar, the salt and the whole milk.
  4. Slowly stir in 4 beaten egg yolks.
  5. Cook, stirring just until the spoon is coated.
  6. Stir in the gelatin.
  7. Cool the mix in the refrigerator.
  8. When mixture is partially set, beat until smooth.
  9. Fold in the cream, whipped with the vanilla.
  10. Fold in 4 egg whites (beaten) and the cream of tartar.
  11. Scant in the sugar.
  12. Pour the mixture into the baked pie shell and refrigerate until completely set. Slice it up and, of course, enjoy!


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