Serious Eats: Recipes
Cakespy: Pecan Nesselrode Pie
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
What makes a dessert "lost"?
Well, in the case of Nesselrode Pie, a chestnut cream pie, it could simply be that the ingredients are too hard to find.
But wait: this pie is worth seeking out. Like its namesake pudding, it is inspired by Count Karl Nesselrode, a Russian diplomat and noted gourmand of the 19th century. According to The Food Maven, this pie enjoyed a bit of a heyday in the 1950s as an indulgent after-dinner treat—there was even a product called Nesselro which made preparing the filling a snap.
However, as I found recently, it's just as delicious when substituted with much easier-to-obtain pecan puree and pieces used in the place of chestnut. While the pie itself is served chilled, don't worry about catching cold: this pie is so rich and decadent that it is bound to keep you warm during the dull days of January.