Black Backside Nesselrode Pie

Here’s a pie that only a few individuals these days have ever heard of.  The unique Nesselrode Pie was a recipe of bygone days.  You do not discover it in eating places or bakeries, it is principally extinct, however it’s a fond reminiscence for outdated New York residents.  The title has its origins from a pudding named after and created for a Russian diplomat in Paris.  The New York iteration of nesselrode pie was popularized by Hortense Spier, who began her pie enterprise after her restaurant closed earlier than WWII.  It was a reasonably frequent pie by way of the 50s after which it simply pale out, by no means to be seen once more.  Nicely, virtually by no means, there are one or two nostalgic bakers which have recreated it occasionally.

Nesselrode pie is mostly a traditional chiffon filling in a pie shell.  I like chiffon and cream pies of this type.  (Chiffons sometimes are lightened with whipped egg whites whereas Bavarian cream is lightened with whipped cream.) Truly chiffon desserts have been fairly in style from the 30s to 50s and past.  My Chocolate Pecan chiffon pie was primarily based off an outdated newspaper classic recipe choice for a chiffon pudding.  The final one I got here up with was my Hibiscus Lime Ginger Cream pie, however it began out with lemon chiffon and black backside pies.  My model of nesselrode pie holds a little bit of poignant significance for me, impressed by a good friend’s father.  He was a splendidly charming man, twinkling demeanor and persona, a wealthy tenor singing voice, with steadfast persistence and a pleasant humorousness.  He cherished black backside pie and I made it particularly for his enjoyment after we would get collectively for gatherings at my good friend’s home.  The unique black backside pie is a darkish chocolate pudding base with a rum flavored chiffon prime and the unique nesselrode pie was predominantly flavored with candied chestnuts and rum and a few candied fruits.  I’ve mixed parts of the 2 and this pie is devoted with like to the reminiscence of Carl Nims.

Black Backside Nesselrode Pie

1 baked and cooled 9-inch pie shell (use your favourite recipe and even retailer purchased)
  
Chocolate chestnut mousse:
5 oz. vacuum-packed or jarred roasted or steamed chestnuts (about 1 cup)
1 cup complete milk
¼ cup sugar
¼ tsp salt
½ Tbsp vanilla extract
3 oz. bittersweet chocolate
¾ cup heavy cream

Nesselrode chiffon:
1 tbsp gelatin
1-2 tbsp rum (2 if you happen to actually like rum taste, 1 if you happen to simply need a trace)
¾ cup sugar, divided
4 eggs, separated
1½ cups complete milk
½ cup chopped, drained luxardo or amarena cherries
⅛ tsp salt
1 tsp vanilla
¼ tsp cream of tartar
¾ cup heavy whipping cream

Topping:
1 cup heavy whipping cream
1 tbsp powdered sugar
halved candied chestnuts** (round 14 items)
luxardo or amarena darkish cherries, drained and dried (round 14)
chopped, candied orange or different citrus peel (elective)

For the chocolate chestnut mousse:

Finely chop the chocolate and put aside.

In a medium saucepan over med-high warmth, mix chestnuts, milk, sugar, and salt.  Deliver simply to a boil then cut back warmth to a simmer.  Prepare dinner, stirring often, till decreased by about 25% and the chestnuts smash pretty simply, about quarter-hour.  Take away the combination from warmth and stir within the vanilla.

Switch to a blender or food processor and mix first on low after which growing to excessive pace till the combination is easy, about 2 minutes.  Add chopped chocolate and mix on excessive pace till chocolate is melted, about 30 seconds. Scrape into a big bowl and let cool to room temperature, stirring often, 15–20 minutes.

In a medium bowl,  whip the cream till it maintain medium peaks. Stir one-third of cream into chocolate combination to lighten it, then fold in remaining cream simply till included. Switch to the pie shell and refrigerate for an hour or so till partially set.  (There could also be sufficient to generously fill the underside half of the pie and possibly have a dish leftover relying on the dimensions of the pie pan.)

I cherished the chocolate with the rum and would add extra subsequent time, saving much less for dishes.

Whereas the underside layer is chilling, make the subsequent layer.

For the chiffon filling:

Mix 6 tbsp sugar and gelatin in a 2 Qt saucepan.  Mix egg yolks and
milk collectively and add to sugar combination.  Prepare dinner over
medium warmth,
stirring continuously simply till the combination thickens and begins to simmer.  (Do not let it boil, if the custard will get a lot above 175ºF it could break and scramble.)

Take away
from warmth and stir in
salt, rum, vanilla.  Chill within the
fridge or an ice bathtub, stirring often, till combination
thickens and piles up barely when dropped from a spoon.
 

Mix the egg whites, cream
of tartar, and 6 tbsp sugar in a heat-proof mixing bowl. Whisk the
combination barely, to interrupt up the egg whites.  Set the bowl over a
pot of barely simmering water on the range.  (The water shouldn’t contact the bowl.)*  

Warmth the combination, whisking
continuously, till the egg white combination is scorching to the contact and has
reached 160º F (70º C) on an instant-read thermometer.  

Instantly take away the bowl from the warmth and whip with an electrical
mixer till the meringue varieties medium-stiff shiny peaks. 
Cool to room temperature and foutdated into custard together with the chopped cherries.  

Whip the heavy cream till stiff.  Fold into combination.  Pile into the
cooled pie shell, spreading over the chilled mousse layer.

*Or use a double boiler. 

For the topping:

Whip the cream with the powdered sugar till stiff peaks kind.  Pipe swirls or rosettes onto the sting of the pie.  

Place a cherry and a slice of the candied chestnut items on every of the swirls of whipped cream, or evenly spaced as desired across the fringe of the pie.  

Sprinkle the chopped citrus peel across the fringe of the pie if utilizing.  

Refrigerate for a couple of hours to totally set. 

 ** The Italian candied chestnuts that I used have been wonderful!  Enormous, gentle, completely candied and scrumptious.  

I used amarena cherries they usually have been great, intensely flavored and with a tartness that helps reduce the candy of the chiffon.

The chestnut mousse can also be not too candy and an exquisite stability for the rum chiffon and fairly truthfully, I’d not ever make the pie with out it as the unique was offered.