Nesselrode Chiffon Pie Recipe

Name: Nesselrode Chiffon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 tablespoons plain gelatin; 1/4 cup cold water; 1 cup milk; 3 eggs, separated; 1/4 cup sugar or corn syrup; 1/2 teaspoon salt; 2 teaspoons vanilla; 1/3 cup sugar; 2 tablespoons chopped maraschino cherries; 9 inch baked pie shell; 2 tablespoons shaved sweet chocolate

Servings: persons

1 1/2 tablespoons plain gelatin
1/4 cup cold water
1 cup milk
3 eggs, separated
1/4 cup sugar or corn syrup
1/2 teaspoon salt
2 teaspoons vanilla
1/3 cup sugar
2 tablespoons chopped maraschino cherries
9 inch baked pie shell
2 tablespoons shaved sweet chocolate

1
Soften gelatin in cold water for 5 minutes.
2
Scald milk and cream.
3
Beat egg yolks slightly and add 1/4 cup sugar or corn syrup and salt.
4
Slowly add scalded milk and cream to egg mixture, stirring constantly. Cook over hot water, stirring constantly until mixture coats a spoon, about 7 minutes. Remove from heat.
5
Add gelatin and stir until dissolved. Cool and add vanilla. Refrigerate until consistency of soft custard.
6
Beat egg whites until stiff, and fold in remaining sugar. Fold into gelatin mixture with cherries. Turn into pie shell. Sprinkle with chocolate. Chill.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons plain gelatin, 1/4 cup cold water, 1 cup milk, 3 eggs, separated, and more.

Yes, Nesselrode Chiffon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nesselrode Chiffon Pie

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