This famous—and briefly lost—18th-century pie was invented by Antonin Carême, world’s first “celebrity chef.” And then it was re-invented by me. Read the full story here: https://food52.com/blog... —Allison Robicelli
For the pie and pudding:
fully cooked pie shell (your favorite recipe)
heavy cream, plus an additional 1/2 cup
sugar, plus an additional ⅓ cup sugar
candied fruit mix, drained of syrup and rinsed once
Combine buttermilk and ¾ cup heavy cream together in a small saucepan and sprinkle gelatin over to to soften—about 5 minutes. Cook over medium heat until mixture begins to steam, stirring to ensure gelatin dissolves.
In a small bowl, whisk together yolks and ¼ cup sugar until pale yellow. Temper in the hot milk mixture a bit at a time, then return to saucepan and continue to cook until it coats the back of a spoon.
Pour through a strainer into a bowl set in an ice bath. Add vanilla, salt, and rum, and stir continually until custard stops steaming. Set aside to cool completely.
Whisk egg whites into a soft peak. Continue whisking while adding ⅓ cup sugar and bring to a firm-peaked French meringue.
Whip ½ cup heavy cream to stiff peaks.
In a large bowl, fold together the custard and Nesselrode fruit mix. In alternating additions, fold in the meringue and whipped cream. Pour into cooked pie shell, top with chocolate shavings, and place in either fridge or freezer to set completely.
To make the fruit: Mix all ingredients together in a 2-quart saucepan, then add enough water to cover by about 1/2-inch. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat and allow to cool completely before incorporating.
Allison Robicelli is a cookbook author, humorist, host of the Robicelli Argument Clinic Podcast, occasional TV personality, restauranteur (Oaxaca Taqueria & Rip's Malt Shop in NYC), wife, mother, and all around good time.