Nesselrode Pie

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 minutes (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.

Meanwhile, prepare 9" pie crust as directed below but do not bake; set aside.

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 mixed candied fruit.

Spoon filling into crust. Refrigerate pie until filling is set, about 2 hours. To serve, garnish pie with a little more mixed candied fruit, if desired.

For Pie Crust: Preheat oven to 375 degrees 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 pin.

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.

Chill pie crust well. Fill as recipe directs or with chilled pie filling. Top with reserved crumb mixture or garnish as recipe directs.