Nesselrode Pie

Source: RecipeGal

Yield: 10 servings

1 1/4 cup Milk
1/4 tsp Salt
4 Eggs, separated
Sugar
1 pkg Gelatin, unflavored
2 Tbsp Rum
1 tsp Lemon peel, grated
6 oz Candied fruit, mixed
1 1/2 cup Graham-cracker crusts
6 Tbsp Butter or margarine, melted
1/4 cup Sugar

In 2-quart saucepan, with wire whisk or fork, beat milk, salt, egg yolks, and 3
tablespoons 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 not bake; 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 tablespoons mixture for topping. With
hand, press mixture onto bottom and up side of pie plate.
Chill piecrust well; Fill as recipe directs or with chilled pie filling; top
with reserved crumb mixture or garnish as recipe directs.