Clara's nesselrode pie

Yield: 6 servings

Measure Ingredient
\N \N Perfect dessert for the garden club or after choir practice
1 tablespoon Unflavored gelatin
¼ cup Cold water
2 eaches Eggs, separated
¼ cup Sugar
2 cups Light cream
6 tablespoons Sugar
2 tablespoons Rum 9 inch baked pie shell
\N \N Whipped cream
\N gram Sweet chocolate

In a small bowl soak the gelatin in the cold water for about 5 minutes. IN a separate bowl beat the egg yolks. Add ¼ cup of sugar and the cream. In a saucepan heat the egg yolk mixture and cook until smooth and slightly thickened. Add the gelatin mixture and stir until dissolved. Chill until the mixture just begins to set. Beat the egg whites until they hold a peak. Gradually add the remaining sugar and beat well. Fold into the chilled mixture and add the rum.

Pour the mixture into the pie shell and refrigerate for 3-4 hours.

Serve with whipped cream and sprinkle with grated chocolate. SErves 6-8. Contributed by: Susan Burgesser - Dover, Minnesota Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-12-94

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