nesselrode pie ii

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 1 (.25 ounce) package unflavored gelatin
• 1/4 teaspoon salt
• 3 tablespoons white sugar
• 4 egg yolks, beaten
• 1 1/4 cups milk
• 1 tablespoon
• 1 teaspoon lemon zest
• 4 egg whites
• 1/4 cup white sugar
• 4 ounces mixed candied fruit, diced
• 1 (1.3 ounce) envelope whipped topping mix
• 1/2 cup red and green candied pineapple chunks, slivered

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 10 mins


• in a 1 quart saucepan, stir gelatin with salt and 3 tablespoons sugar until well mixed. in a separate bowl, beat egg yolks with milk until thoroughly combined. stir egg yolk mixture into gelatin mixture.
• cook mixture over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. remove from heat and stir in and grated lemon rind. refrigerate until cold but not firm, about 40 minutes.
• in a large glass or metal bowl, beat egg whites until soft peaks form. gradually sprinkle in 1/4 cup sugar, continuing to beat until whites form stiff peaks.
• remove gelatin mixture from refrigerator and gently fold into beaten whites along with the mixed diced candied fruit. spread mixture into graham cracker crust. refrigerate 1 hour or until set. prepare whipped topping mix as directed on the package. before serving, cover pie with whipped topping and sprinkle with candied pineapple.