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