MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: NESSELRODE PIE
  Categories: Desserts
       Yield: 10 servings
   1 1/4 c  Milk
     1/4 ts Salt
       4    Eggs,separated
       1 pk Gelatin,unflavored
       2 tb Rum
       1 ts Lemon peel,grated
       6 oz Candied fruit,mixed
 MMMMM-------------------------PIE CRUST------------------------------
   1 1/2 c  Graham-cracker crusts
       6 tb Butter or margarine,melted
     1/4 c  Sugar
   1. In 2-quart saucepan, with wire whisk or fork, beat milk, salt, egg
   yolks, and 3 tablespoons sugar until blended. Sprinkle gelatin evenly
   over egg-yolk mixture; let stand 1 minute to soften gelatin slightly.
   Cook over medium-low heat, stirring frequently, until gelatin
   completely dissolves and mixture thickens slightly and coats the back
   of a spoon, about 15 minues (do not boil or mixture will curdle).
   Remove saucepan from heat; stir in rum and lemon peel. Cover and
   refrigerate until custard mounds slightly when dropped from a spoon,
   about 40 minutes.
   2. Meanwhile, prepare 9 pie crust as directed below but do notbake;
   set aside.
   3. In large bowl, with mixture at high speed, beat egg whites until
   soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until
   sugar completely dissolves and whites stand in stiff peaks. Gently
   fold gelatin mixture into beaten whites with 1 container mixed
   candied fruit (about 1/2 cup). Spoon filling into crust. Refrigerate
   pie until filling is set, about 2 hours.
   4. To serve, garnish pie with remaining mixed candied fruit.
   *** PIE CRUST ***
   1. Preheat oven to 375'F. If you would like to make your own
   graham-cracker crumbs, pulverize crackers in blender or in food
   processor with knife blade attached as manufacturer directs; or place
   them in sturdy plastic bag and roll into fine crumbs with rolling
   2. In pie plate or bowl, mix crumbs with remaining ingredients. If you
   like, set aside 3 tablespoons mixture for topping. With hand, press
   mixture onto bottom and up side of pie plate.
   3. Chill piecrust well; Fill as recipe directs or with chilled pie
   filling; top with reserved crumb mixture or garnish as recipe directs.