Chestnut Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 3 egg yolks
• 1 1/2 cups (about 1 pound) sweetened chestnut puree
• 1 cup heavy cream
• 1/2 cup sugar
• 1 tablespoon orange juice
• 1 tablespoon Grand Marnier
• 2 egg whites, beaten until stiff
• Ground nutmeg, for sprinkling
• Sweetened Whipped Cream (page 26), for topping

1. Preheat the oven to 350F.
2. Line a 9-inch pie plate with the rolled-out crust.
3. Whisk the egg yolks in a bowl, then add the chestnut puree, cream, sugar, orange juice, and Grand Marnier.
4. Beat with the whisk until entirely smooth, then fold in the egg whites.
5. Spread the filling evenly in the crust, then sprinkle with the nutmeg.
6. Bake for 45 to 50 minutes, until center is set and a knife inserted in the center comes out clean.
7. Cool on wire rack for 1 hour, then chill for at least 1 hour before slicing.
8. Serve cold, topped with a dollop of whipped cream.

pie pastry, egg yolks, chestnut puree, heavy cream, sugar, orange juice, grand marnier, egg whites, ground nutmeg, cream

Taken from www.epicurious.com/recipes/food/views/chestnut-pie-390068 (may not work)