Nesselrode Pie is one of the old-time favorites. The pie was extremely popular in New York from the 1920s to the 1950s but faded out during the health crazes of the 1970s and is hard to find today. Nesselrode was named for a Russian count who negotiated the Treaty of Paris after the Crimean War. The crust may also be eliminated and the custard served in a cup or frozen to make an ice cream which is delicious.
Nesselrode Pie

Nesselrode Pie
Prep time
Total time
Recipe type: Dessert
Cuisine: Russian
Serves: 10 slices
  • 1 11-inch nut crust (see recipe below)
  • 1/4 Cup finely chopped glaceed oranges (see note)
  • 1/3 to 1/2 Cup finely chopped crystallized ginger
  • 4 Tablespoons orange-flavored liqueur
  • 1/3 Cup raisins
  • 1/3 Cup currants
  • 5 eggs, room temperature
  • 1/2 Cup sugar
  • 1 1/2 Tablespoons unflavored gelatin
  • 1/4 Cup cold water
  • 3 Cups heavy cream
  • 1 Cup chestnut puree
  • shaved chocolate
  • 2 Cups toasted, coarsely ground pecans
  • 1 egg white, beaten to form soft peaks
  • 1 Tablespoon brown sugar
  1. Prepare the nut crust and set aside.
  2. Macerate orange and ginger in 3 tablespoons orange liqueur and soak the raisins and currants in hot water to cover while preparing pie.
  3. Beat eggs at medium speed for seven minutes, then beat in 1/4 cup sugar until very thick. Beat in remaining sugar.
  4. Sprinkle gelatin over cold water and dissolve over hot water. Watch carefully. Cool.
  5. Carefully stir gelatin mixture into egg mixture and refrigerate while beating cream.
  6. Process chestnut puree with 1/2 cup cream. Fold into egg mixture with macerated fruit and drained raisins and currants.
  7. Beat 1 1/2 cups cream until soft peaks form. Fold into egg mixture.
  8. Spoon into prepared pie shell and chill for several hours.
  9. When ready to serve, beat remaining 1 cup cream to form soft peaks. Fold in remaining 1 tablespoon of liqueur, if desired, and use to decorate top of pie. Sprinkle shaved chocolate over whipped cream.
  1. Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.
  2. Yield: One 11-inch pie crust.
For the best quality, whole slices of glaceed oranges are preferable to most candied orange peel. They are usually found in gourmet shops and candy stores.

WARNING: This recipe for Nesselrode Pie included uncooked eggs and eggwhites and may result in illness. Make and consume at your own risk.


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