nesselrode pie

made with roasted chestnuts and cherries macerated in rum, nesselrode pie is a cozy, nostalgic holiday treat you may remember from childhood. petra “petee” paredez, owner of the popular new york city bakery petee’s pie company, developed a nesselrode pie recipe that’s featured in her recent cookbook, pie for everyone (one of our must-have cookbooks for 2020). new york city baker hortense spier is credited with first turning nesselrode pudding into a pie, and it took off after a 1945 new york times feature. by the 1960s, many versions were rum-flavored chiffon pies topped with whipped cream, maraschino cherries and chocolate shavings—no chestnuts to be found. in the interest of space, we’ve linked to our versions of these recipes. pulse the chestnuts and sugar in a food processor to combine. in the meantime, combine the gelatin, salt and 1/2 cup of sugar in a large saucepan.

whisk in the egg yolks and then the chestnut puree. in a saucepan, combine the remaining 2/3 cup of sugar and 3 tablespoons of water. while the mixer is still running, pour in the hot sugar syrup and vanilla. this silky consistency will allow you to fold the meringue into the custard without the egg whites separating. pour a heaping cup of filling into each of the pie crusts and use a spatula to spread it around the bottom of the pie shell. spread the filling to the edge of each pie crust and mound it slightly in the center. once the filling is set, it’s time to add toppings. to preserve the pie’s height and fluffiness, slice it with a sharp knife dipped in hot water.

the annals of america’s antique and nearly forgotten desserts runs deep. and in new york, nesselrode pie—made with chestnuts, booze, and fruit. the original creator of the pie was a woman named hortense spier, who owned a brownstone restaurant in new york’s upper west side during the 30s and 40s. in 1946, the new york times published a recipe for spier’s nesselrode pie, and it was around this time that spiers began wholesaling her pies to restaurants all over the city.

in a sort of game-of-telephone effect, the recipe was reinterpreted a few times over, until it mostly disappeared from the new york dessert consciousness when spier’s wholesale business closed. after digging around and uncovering the mysterious pie recipe in an old menu from the waldorf astoria, petra set about to reinvent it: her interpretation involves roasted and puréed chestnuts in addition to candied cherries soaked in rum, which amps up the holiday flavor of the pie. “[it’s] a nostalgia-bomb for people who grew up in new york in the 1950’s, and it’s been a lot of fun to revive it for that reason alone,” she says. we are a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

nesselrode pie is a chilled, creamy pie traditionally made with roasted chestnuts, candied fruit, and rum or brandy. “the nesselrode is (or was) a new york signature. it was a pie that you basically only found here in the 40′s through the 60′s,” petra paredez in a large bowl, fold together the custard and nesselrode fruit mix. in alternating additions, fold in the meringue and whipped cream. pour into, jar of nesselrode, jar of nesselrode, nesselrode pudding, nesselrode fruit, nesselrode cream.

forgotten pleasures — nesselrode pie ½ cup finely diced candied fruit (i used red and green pineapple for color and texture and candied orange peel) ⅓ cup 1 baked 10-inch pie pastry (see recipe) 1 ½ cups milk 1 envelope unflavored gelatin 3 eggs, separated ¼ cup plus 1/3 cup sugar 1 cup nesselrode mix (see nesselrode pie ; 1 c. plus 1/4 c. whole milk ; 1 tbsp. dark rum ; 3 large egg yolks ; 1/4 c. brown sugar ; 1 c. unsweetened chestnut purée., nesselrode pronunciation, nesselrode cake, nesselrode mix, nesselrode sauce.

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