Wednesday, October 17, 2012

Nesselrode Pie

This pie was a real treat to make.  I've never made 'frozen' type pies so when I had my first bite of this it reminded me of cherry vanilla ice cream.  I was delighted!  With its chopped almonds and cherries it was sweet and had a bit of crunch, as well as feeling light on the stomach and not overly heavy as some pies can be.  I will be making this one again.  Maybe not with the vanilla crust to cut out a few calories, but overall I was very happy with the way this pie turned out.  I did not adorn the top as the recipe suggested but probably will next time (it'll also give me an excuse to use more cherries ;) ).

This pie has a history behind it I found very interesting.  Click here to read the history of this pie, as well as the original Nesselrode pie recipe as it was made way back in the 1800's.

Nesselrode Pie


  • 3 egg whites
  • 1/4 cup granulated sugar
  • 3/4 cup coarsely chopped blanched almonds
  • 2 tablespoons maraschino-cherry syrup
  • 1 10 oz jar maraschino cherries, cut in fourths
  • 1/3 cup sifted confectioners' sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups heavy cream, whipped
  • 1 prepared Vanilla Wafer Crust (recipe below) (optional)


  • Beat the egg whites until foamy, add the granulated sugar gradually and beat until 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 until firm.

Vanilla Wafer Crust Recipe:

  • Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3 cup melted butter or margarine.
  • Press into buttered 9-inch pie plate; chill till firm, about 45 minutes.

Source: Recipe found at: Momswhothink Go there to find the recipe for the gumdrops you can make to go on top.

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