Ingredients
- 1 baked 10-inch pie pastry (see recipe)
- 1 ½ cups milk
- 1 envelope unflavored gelatin
- 3 eggs, separated
- ¼ cup plus 1/3 cup sugar
- 1 cup Nesselrode mix (see recipe)
- ½ cup heavy cream
8 or more servings
Preparation
- Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
- Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
- Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
- Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
- Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.
About 1 hour
Dining and Cooking