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    Nesselrode Pie Recipe

    Nesselrode Pie Recipe

    Nesselrode pie is a custard cream pie popular in Europe during the nineteenth century. The pie was first created for Count Karl Robert Graf von Nesselrode, who was a Russian diplomat who loved chestnuts. The dessert gained in popularity as a Christmas treat in New York City in the 1920s. I have always wanted to roast chestnuts over an open fire during the Christmas season, but chestnuts are hard to come by anymore. I thus decided to try my hand at a Nesselrode pie this holiday season using canned chestnut puree. The pie was a savory treat with a slight sweetness that I will definitely make again for future holidays!

    Ingredients

    Crust

    • 10 graham crackers
    • 2 tablespoons of unsweetened cocoa powder
    • 6 tablespoons of melted butter

    Filling

    • 1 1/4 cups of whole milk
    • 2 tablespoons of dark rum
    • 3 large egg yolks
    • 1/4 cup of brown sugar
    • 15.5 ounces of unsweetened chestnut puree
    • 1 ounce of powdered gelatin
    • 3/4 cup of heavy cream
    • 3/4 ounce of bittersweet chocolate

    Directions

    1. Preheat the oven to 350°.
    2. Grind the graham crackers into a fine crumb.
    3. Combine the graham cracker crumbs and cocoa powder in a bowl.
    4. Add the melted butter to the chocolate cracker mixture.
    5. Stir thoroughly.
    6. Press the mixture into the bottom and sides of a 9-inch pie plate.
    7. Bake for 10 to 14 minutes until lightly toasted.
    8. Allow the baked pie crust to cool thoroughly.
    9. Combine 1 cup of whole milk and the dark rum in a medium sauce pan.
    10. Place over low heat until small bubbles begin to form around the edges.
    11. Whisk together the egg yolks and brown sugar for 2 minutes.
    12. Whisking constantly, slowly pour the hot milk mixture over the egg mixture.
    13. Return the mixture to the sauce pan.
    14. Whisking constantly, heat the egg mixture over low heat for 12 to 17 minutes or until the mixture coats the back of a spoon.
    15. Remove the egg mixture from the heat.
    16. Add the chestnut puree to the egg mixture.
    17. Whisk with a hand mixer until smooth.
    18. Place the remaining 1/4 cup of milk in a medium bowl.
    19. Sprinkle the powdered gelatin over the milk.
    20. Allow the gelatin to sit for 5 minutes.
    21. Add the gelatin mixture to the chestnut mixture.
    22. Mix with a hand mixer to combine thoroughly.
    23. Return the chestnut mixture to the medium bowl.
    24. Cover the chestnut mixture with plastic wrap.
    25. Chill the chestnut mixture for 45 minutes.
    26. Beat the cream with a hand mixer until medium-stiff peaks form.
    27. Stir a spoonful of the whipped cream into the chestnut mixture.
    28. Fold the remaining whipped cream into the chestnut mixture.
    29. Spoon the pie filling into the prepared pie crust.
    30. Refrigerate for at least 2 hours or up to 2 days.
    31. Top the Nesselrode pie with bittersweet chocolate shavings before serving.
    32. Refrigerate any uneaten Nesselrode pie.

    Graham Cracker Crumbs for Nesselrode Pie Cocoa Powder for Nesselrode Pie

    Melted Butter for Nesselrode Pie Pie Crust Dough for Nesselrode Pie

    Pie Crust for Nesselrode Pie Milk and Dark Rum for Nesselrode Pie

    Egg Yolks for Nesselrode Pie Adding the Milk to the Egg Yolks and Brown Sugar for the Nesselrode Pie

    Whisking the Milk and Egg Mixture for the Nesselrode Pie Heated Custard Mixture for the Nesselrode Pie

    Adding the Chestnut Puree to the Nesselrode Pie Chestnut Mixture for the Nesselrode Pie

    Powdered Gelatin for the Nesselrode Pie Adding the Gelatin to the Nesselrode Pie

    Chilling the Filling for the Nesselrode Pie Heavy Cream for the Nesselrode Pie

    Whipped Cream for the Nesselrode Pie Adding the Whipped Cream to the Nesselrode Pie

    Filling for the Nesselrode Pie Chilling the Nesselrode Pie

    Adding Chocolate Shavings to the Nesselrode Pie Nesselrode Pie

    Eating the Nesselrode Pie

    Image Credits

    Nesselrode Pie Recipe © 2018 Heather Johnson
    Graham Cracker Crumbs for Nesselrode Pie © 2018 Heather Johnson
    Cocoa Powder for Nesselrode Pie © 2018 Heather Johnson
    Melted Butter for Nesselrode Pie © 2018 Heather Johnson
    Pie Crust Dough for Nesselrode Pie © 2018 Heather Johnson
    Pie Crust for Nesselrode Pie © 2018 Heather Johnson
    Milk and Dark Rum for Nesselrode Pie © 2018 Heather Johnson
    Egg Yolks for Nesselrode Pie © 2018 Heather Johnson
    Adding the Milk to the Egg Yolks and Brown Sugar for the Nesselrode Pie © 2018 Heather Johnson
    Whisking the Milk and Egg Mixture for the Nesselrode Pie © 2018 Heather Johnson
    Heated Custard Mixture for the Nesselrode Pie © 2018 Heather Johnson
    Adding the Chestnut Puree to the Nesselrode Pie © 2018 Heather Johnson
    Chestnut Mixture for the Nesselrode Pie © 2018 Heather Johnson
    Powdered Gelatin for the Nesselrode Pie © 2018 Heather Johnson
    Adding the Gelatin to the Nesselrode Pie © 2018 Heather Johnson
    Chilling the Filling for the Nesselrode Pie © 2018 Heather Johnson
    Heavy Cream for the Nesselrode Pie © 2018 Heather Johnson
    Whipped Cream for the Nesselrode Pie © 2018 Heather Johnson
    Adding the Whipped Cream to the Nesselrode Pie © 2018 Heather Johnson
    Filling for the Nesselrode Pie © 2018 Heather Johnson
    Chilling the Nesselrode Pie © 2018 Heather Johnson
    Adding Chocolate Shavings to the Nesselrode Pie © 2018 Heather Johnson
    Nesselrode Pie © 2018 Heather Johnson
    Eating the Nesselrode Pie © 2018 Heather Johnson

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