Nesselrode Pudding Pie

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 tablespoon unflavored gelatin (1 envelope)
• 3 tablespoons dark rum
• 1 tablespoon cold water
• 1 1/2 cups heavy whipping cream
• 1/2 cup milk
• 1/8 teaspoon salt
• 1/4 cup sugar, plus
• 2 tablespoons sugar
• 2 eggs, separated
• 2 cups nesselrode fruit sauce, drained (or use nesselrode fruit sauce #107361)
• 1 9-inch baked pie crusts or 1 9-inch chocolate pie crust
• 1 ounce grated semisweet chocolate (to garnish)

Recipe

• 1 in a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
• 2 scald the cream and milk in a saucepan, taking care not to scorch.
• 3 remove from heat and set aside to cool slightly.
• 4 in the top of a double boiler, off the heat, whisk together the salt, 2 t of the sugar, and the egg yolks.
• 5 in a steady stream, add the milk and cream to the mixture, stirring constantly.
• 6 set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
• 7 remove from heat and stir in gelatin mixture.
• 8 set aside.
• 9 in a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
• 10 fold drained nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
• 11 cover and refrigerate approximately 10 to 20 minutes.
• 12 turn mixture into a baked pie shell or spoon into 8 parfait glasses.
• 13 chill until firm or overnight.
• 14 sprinkle generously with chocolate shavings for garnish, if desired.