Nesselrode Pie

For the most part, this classic pie has suffered the same fate as the dinosaurs. Nesselrode is an Italian mixture of chestnuts and dried fruits usually used in a Christmas pudding. It can sometimes be found in specialty stores or can be made from scratch from the included recipe if you can't find it in the stores. (Recipe is at the bottom of the page)

Ingredients:

2 Packages Vanilla Pudding (NOT INSTANT)
2 1/2 Cups Milk
1/4 Cup Melted Butter
1 1/4 Cups Graham Cracker Crumbs
1 Tablespoon Sugar
2 Tablespoons Nesselrode
1 Pint Heavy Cream
Unsweetened Baking Chocolate

Directions:

Cook the pudding following the directions on the box and let it chill in the refrigerator until cold.

Combine the Butter, Graham Cracker Crumbs, and the Sugar in a mixing bowl. Once the ingredients are thoroughly combined, use the mixture to line a 10 inch springform pan and bake for 10 minutes in a preheated 350 degree oven. Remove the crust from the oven and let the pan cool to room temperature on a cooling rack.

When the pudding has chilled and the crust is cool to the touch, whip the Nesselrode into the pudding.

Whip the heavy cream in a mixing bowl until soft peaks are formed. Fold in 1/2 of the whipped cream into the pudding mixture.

Fill the crust with the pudding mixture. Cover the pudding with the remaining whipped cream and shave the baking chocolate over the whipped cream to taste.

Refrigerate over night until set. Remove the springform and serve!

Nesselrode:

2/3 cup Marsala wine, warmed
2/3 cup golden raisins
2/3 cup dried currants
3 Tbsp minced candied red cherries
3 Tbsp minced candied orange peel
3 Tbsp minced candied citron
2/3 cup chopped chestnuts

Thoroughly combine the Nesselrode ingredients in a nonreactive container. Refrigerate the mixture for at least 4 days but it can set in the refrigerator for up to 2 weeks.