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Surprise your friends and family this year with a long forgotten holiday classic.

  • Nov 13, 2009
Rating:
+5
When I was a kid Nesselrode Pie was standard holiday fare in our family.  Whether we enjoyed Christmas dinner at home or at my aunts house Nesselrode Pie was always the highlight of the dessert table.  Now chances are you have never even heard of this scruptious confection.  As the article in the wiki explains this dessert is all but extinct now.  I can't imagine why.  It looks fabulous and tastes even better!  You will find the recipe in the wiki as well.  I urge you to take a look and if it sounds appealing give it a try.  Now it does take a couple of hours to make but trust me this is one dessert that is well worth your time and effort.  Your guests will sing your praises and this may well become a holiday tradtion in your family!   Go ahead...give it a try.   Happy holidays!     Very highly recommended!
Nesselrode Pie

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November 13, 2009
I checked out the wiki as you suggested and it sounds like an amazing dessert. The ingredients and end result sound almost like a tiramisu, minus the espresso and marscopone.  I can't imagine how something so tasty could go extinct either!  Thanks so much for sharing, Paul.  I loved reading about the Nesselrode pie! :)
 
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Paul Tognetti ()
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I guess I would qualify as a frustrated writer. My work requires very little writing and so since 1999 I have been writing reviews on non-fiction books and anthology CD's on amazon.com. I never could … more
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Wiki

Nesselrode Pie

   

    It's extinct now -- no restaurant serves it, no bakery makes it -- but this old New York dessert still lives vividly in the taste memories of many.

    Nesselrode is named after one Count Nesselrode, as are a number of dishes that are made with chestnuts or chestnut puree. This is according to Larousse Gastronomique, the French food encyclopedia. Larousse doesn't say why chestnuts are associated with the Count, a 19th century Russian diplomat who negotiated the Treaty of Paris after the Crimean War, but it does note that nesselrode pudding was created for the count by his chef Monsieur Mouy.

    The pie, as we know it in New York, however, was popularized by Hortense Spier, who started her business not as a pie bakery but as a brownstone restaurant on 94th St. between Columbus Ave. and Central Park West. The restaurant closed before World War II and Mrs. Spier baked her specialty pies for other restaurants after that. Besides the nesselrode, there was a lemon meringue, a banana cream, and a coconut custard. By the mid 1950s, these were, indeed, the standard pies served in New York's seafood restaurants and steakhouses. When Mrs. Spierr died, her daughter, Ruth, and daughter-in-law, Mildred, continued the business.

    Nesselrode pie is really a classic Bavarian cream -- in a pie shell, of course -- which is to say a custard base into which gelatin is blended for ...

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Desserts, Recipes, Holiday, Pies, Whipped Cream

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