Nesselrode pie

Conjure the ghost of pies past by making this mostly forgotten “Cronut of 1946.”

You might remember the story of the Nesselrode Pudding; or, how Paris' best pastry chef created a dessert for the Russian occupants while working for that turncoat Talleyrand. But perhaps your senile great-grandparents have fondly reminisced about a popular dessert of their New York youth, a symbol of a bygone era, in a slightly different format: the Nesselrode

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 Recipe for Nesselrode pie using graham crackers, unsweetened cocoa powder, butter, whole milk, dark bum, egg yolks, brown sugar, unsweetened chestnut puree, powdered gelatin, heavy cream, and bittersweet chocolate.

Looking for an easy holiday pie recipe? This Nesselrode Pie Recipe from WomansDay.com is the best.

Here's how to make Nesselrode pie, an old-fashioned creamy dessert with chestnut custard and rum-soaked candied fruit.

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 vanil...

Petee's Pie Company revives New York's once beloved chestnut pie.

This famous—and briefly lost—18th-century Nesselrode pie recipe was invented by Antonin Carême, world’s first “celebrity chef," and then re-invented by me.

I first heard of Nesselrode Pie on an episode of The Andy Griffith Show called 'Aunt Bee and The Lecturer'. It's a color episode ...

I don't know if I have an old fashioned palate, or if it's my inner historian, or if I'm just plain curious, but whenever I hear about a recipe or a dish that is extinct my mouth starts watering. I love poring through old cookbooks and finding recipes for foods that you just don't see today -- prune whip, creamed chipped beef, blancmange, Welsh rabbit. But this particular forgotten dish -- Nesselrode Pie -- piqued my interest like no other.