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Nesselrode Pie Wanted

moeberg Feb 26, 2007 10:00 AM

i have been put in charge of tracking down a real, old fashioned, honest to goodness nesselrode pie for my father's b-day.

he has been talking about this pie for as long as i can remember and i want to get him the best version out there so he'll finally shut up.

any advice?

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    laylag RE: moeberg Feb 26, 2007 10:59 AM

    I didn't know what Nesselrode was and with a few minutes procrastinating when I should have been doing other things, I googled and found this. Sadly it seems it's not made anymoe but if you're ambitious...


    1. a
      albee RE: moeberg Feb 26, 2007 12:15 PM

      About two years ago I posted the same request. The only answer I got was about a bakery in Brooklyn whose name I don't remember. Try the outer boroughs board. I think it was in Canarsie. If you have any luck please post.

      1 Reply
      1. re: albee
        rossbabsy RE: albee Mar 22, 2007 10:20 AM

        Teenas Cake Fair in Brooklyn used to make it for the holidays. When I called today I was told they do not make it anywhere. I wanted to surprise my husband for his birthday. Maybe if I can get a hold of the Owner Aaron Wasserman he would make it.

      2. sixelagogo RE: moeberg Mar 23, 2007 03:28 PM

        ever think of making it yerself??...I remember the "vermont country store" selling jars of this stuff about 2 years ago...VERY strange ingredients within but worth a shot if you can't find a baker.

        1. Fred19 RE: moeberg Mar 24, 2007 06:06 AM

          Nesselrode Pie Recipe

          Servings: 6 Servings

          3 Egg whites
          0.25 c Granulated sugar
          3/4 c Coarsely chopped blanched Almonds, toasted
          1/3 c Maraschino cherries, cut In fourths
          2 tb Maraschino-cherry Syrup
          1 ts Vanilla
          1/3 c Sifted confectioners' sugar
          1.5 c Heavy cream, whipped . . .
          1 Recipe Vanilla-wafer Crust
          1/3 c p melted butter or margarine. Press into buttered 9-inch


          Has a frozen confection filling with a Christmas garden of cherry poinssttias and gumdrop holly atop Beat the egg whites till foamy, add the granulated sugar gradually and beat till stiff.
          Fold in the almonds cherries, cherry syrup, and vanilla.
          Fold confectioners' sugar into whipped cream; fold into the first mixture.
          Pour into Vanilla-wafer Crust and freeze firm.
          Garnish top with cherry poinsettias and gumdrop holly leaves.
          Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3 cup melted butter or margarine.
          Press into buttered 9-inch pieplate; chill till firm, about 45 minutes.
          Cherry poinsettias: The stem mark of maraschino cherry will be the center of flower.
          Holding cherry at stem end, use sharp scissors to snip it in sixths from opposite end not quite through.
          Spread "petals" out around stem mark.
          Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8 inch on a little sugar between sheets of waxed paper.
          Snip out holly-leaf shapes.

          3 Replies
          1. re: Fred19
            Scott_R RE: Fred19 Mar 24, 2007 08:45 AM

            Almonds? Doesn't Nesselrode pie use boiled chestnuts? What about the candied fruit (in addition to the Maraschino cherries)? And I don't think it traditionally used a pressed wafer crust.

            It might be a good pie, but it isn't Nesselrode.

            1. re: Scott_R
              sixelagogo RE: Scott_R Mar 25, 2007 07:38 AM

              i thought the real deal had cauliflower in it

              1. re: sixelagogo
                onethinmint RE: sixelagogo Mar 25, 2007 08:30 AM

                You're absolutely right!

                This from the Arthur Schwartz link, in the second post:

                'When you read the introduction to the recipe, you’ll see that candied chestnuts are actually more in keeping with a true Nesselrode anyway.
                The jarred product of candied cauliflower (yes, cauliflower) and other stuff was always a compromise – not that it didn’t taste good.'

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