Comments on: Forgotten Pleasures — Nesselrode Pie

By: Baker

Baker — Fri, 02 Mar 2012 18:17:25 +0000

We are based in the Bronx, though do not currently have a store-front. We do wholesale baking and a small online retail for special local delivery.

By: Karl

Karl — Fri, 02 Mar 2012 00:51:14 +0000

Where are your locations?

By: Baker

Baker — Mon, 27 Feb 2012 00:25:39 +0000

My new Pie Country bakery has received a number of special requests for Nesselrode Pie, so with a little research, we have been making a delicious Nesselrode Pie for special orders. Not a fan of candied citron, we use marons glacee chopped up along with just enough chestnut puree to give it good flavor without making it too heavy. And we nestle it all in our classic butter crust, top it with fresh whipped cream and lots of bittersweet chocolate shavings.

By: LadyChef

LadyChef — Sun, 06 Mar 2011 19:36:35 +0000

Great to see this old recipe revived! Madeleine Kamman mentions Nesselrode in her books (and she did fold chestnut puree into the bavaroise), but most of the boomer generation rejected anything that resembled fruitcake (shudder).

Browsing through my professional library; in his 1960 edition of The Baker’s Manual for Quantity Baking, Joseph Amendola gives this version of Nesselrode to use in his pie: “Soak together: 2 ounces each of cherries, pineapple and raisins; 3 ounces of chestnuts and 1 ounce of rum.” The mixture is folded into the filling at the end. No chocolate. He puts his filling in a regular pre-baked pie shell.

By: D Brophy

D Brophy — Wed, 05 Jan 2011 22:38:23 +0000

My mother used to make my favorite pie of all time….the nesselrode. This was through the 50′s and 60′s and I believe she used 2 layers of bavarian cream (rum flavored)covered with unsweetened chocolate shavings. She always said that it was not a true nesselrode pie but it was delicious. The added benefit may be that you don’t have to find the Nesselro.

By: martyg

martyg — Mon, 03 Jan 2011 20:46:07 +0000

just scanning the net and found the nesselrode comments and it brought back memories. i’ve eaten it many times. hortense spier made it and sold it to many places including peter lugers in brooklyn. she made wonderful desserts and for me it was a tough decision between the nesselrode and the blueberry crumb. this bit of nostalgia has disappeared, unfortunately. there was a bakery in brooklyn, on morgan avenue, that continued to make them for quite a while. the name escapes me. i guess it’s hostess twinkies now.

By: Mrs.57

Mrs.57 — Mon, 22 Nov 2010 17:16:06 +0000

Mon Dieu! not w/the oreo cream, the cookie crust comes prepackaged, like the graham cracker one. I’ve embarrassed sweet Kate enuf, so let me wish you all a wonderful Nesselrode-less happy Thanksgiving, I caved…doing a homemade ‘pumpkin pie & baked apples.

By: Karl

Karl — Mon, 22 Nov 2010 15:24:38 +0000

Oreo cookies? Sacre Bleu! The Count must be turning over in his grave.

By: Mrs.57

Mrs.57 — Mon, 22 Nov 2010 13:17:00 +0000

I sent Kate a lazy version of Nesselrode pie…it may lack culinary standards but in this age of non-existent rum soaked chestnuts, it serves us well. Karl consider an Oreo chocolate cookie crust.

By: Karl

Karl — Sun, 21 Nov 2010 23:11:49 +0000

Actually, a graham cracker crust is perfect for this dessert.