MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Nesselrode Pie
 Categories: Desserts
      Yield: 10 Servings
 
  1 1/4 c  Milk
    1/4 ts Salt
      4    Eggs; separated
           Sugar
      1 pk Unflavored gelatin
      2 tb Rum
      1 ts Lemon peel; grated
      6 oz Candied fruit; mixed

MMMMM-------------------------PIE CRUST------------------------------
  1 1/2 c  Graham-cracker crusts
      6 tb Butter; melted
    1/4 c  Sugar
 
  In 2 qt saucepan, with wire whisk or fork, beat milk, salt, egg
  yolks, and 3 tb sugar until blended. Sprinkle gelatin evenly over
  egg-yolk mixture; let stand 1 minute to soften gelatin slightly.
  Cook over medium-low heat, stirring frequently, until gelatin
  completely dissolves and mixture thickens slightly and coats the
  back of a spoon, about 15 minutes. Do not boil or mixture will
  curdle. Remove saucepan from heat; stir in rum and lemon peel.
  Cover and refrigerate until custard mounds slightly when dropped
  from a spoon, about 40 minutes.

  Meanwhile, prepare 9" pie crust as directed below but do notbake;
  set aside.

  In large bowl, with mixture at high speed, beat egg whites until
  soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until
  sugar completely dissolves and whites stand in stiff peaks. Gently
  fold gelatin mixture into beaten whites with 1 container mixed
  candied fruit (about 1/2 cup). Spoon filling into crust.
  Refrigerate pie until filling is set, about 2 hours.

  To serve, garnish pie with remaining mixed candied fruit.

  Pie Crust:

  Preheat oven to 375°F. If you would like to make your own
  graham-cracker crumbs, pulverize crackers in blender or in food
  processor with knife blade attached as manufacturer directs; or
  place them in sturdy plastic bag and roll into fine crumbs with
  rolling pin.

  In pie plate or bowl, mix crumbs with remaining ingredients. If you
  like, set aside 3 tb mixture for topping. With hand, press mixture
  onto bottom and up side of pie plate.

  Chill pie crust well; Fill as recipe directs or with chilled pie
  filling; top with reserved crumb mixture or garnish as recipe
  directs.
 
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