Best Chestnut Meringue Pie Recipes

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THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY



The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty image

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

Provided by Frank Tiu

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

2 lb chestnut
3 cups water
¼ cup sugar
2 tablespoons vanilla extract
2 egg whites
½ cup sugar
1 qt whipped cream
1 circle pie crust, baked
powdered sugar, to serve

Steps:

  • Preheat the oven to 450˚F (230˚C).
  • Score the chestnuts in a cross with a knife.
  • Place the chestnuts on a sheet pan and bake for 30 minutes.
  • Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
  • Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
  • Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
  • Place the chestnut filling in a food processor, add in water and blend until smooth.
  • Push the chestnut filling through an sieve into another bowl.
  • Transfer filling to a piping bag with a circle tip and chill.
  • Preheat the oven to 200˚F (90˚C).
  • In a bowl, whisk the egg whites until foamy using a hand mixer.
  • Add sugar to the egg whites and whisk until stiff peak forms.
  • Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
  • Bake the meringue for 1 hour.
  • Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
  • Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
  • Sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams

CHESTNUT MERINGUE PIE



Chestnut Meringue Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 13

3/4 teaspoon fennel seeds (optional)
8 ounces shortbread cookies (such as Lorna Doone; about 30 cookies)
4 tablespoons unsalted butter, melted
1 1/2 cups peeled roasted chestnuts (sold in bags or jars)
1/2 cup sugar
2 1/2 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped out
4 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
4 large egg whites

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Toast the fennel seeds in a small dry skillet over medium heat until fragrant, about 2 minutes. Pulse the cookies in a food processor until finely ground. Add the fennel seeds and melted butter; pulse until moistened. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate. Bake until lightly browned and set, about 8 minutes; let cool completely.
  • Make the filling: Combine the chestnuts, sugar, 1 cup heavy cream and the vanilla seeds and pod in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the cream is very thick and the chestnuts are softened, 25 to 30 minutes.
  • Meanwhile, melt the butter in a small saucepan over medium heat; cook until it smells nutty and is golden brown, about 4 minutes. Discard the vanilla pod from the chestnut mixture; transfer the mixture to a food processor, add the browned butter and process until smooth. With the machine running, slowly add the remaining 1½ cups heavy cream and the eggs; process until combined. Let stand until thickened and cooled, about 1 hour.
  • Carefully pour the filling into the crust (it will be full). Bake at 350 degrees F until the filling is set, about 45 minutes. Transfer to a rack and let cool completely.
  • Make the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk the sugar, cream of tartar, salt and egg whites in the bowl of a stand mixer. Set the bowl over the boiling water (don't let the bowl touch the water); continue whisking until the mixture is hot (135 degrees F) and the sugar dissolves, 2 to 3 minutes.
  • Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Increase the speed to high and beat until stiff, thick and glossy, 2 to 3 more minutes. Spread the meringue on top of the pie. Toast with a kitchen torch.

CHOCOLATE AND CHESTNUT PIE



Chocolate and Chestnut Pie image

Make and share this Chocolate and Chestnut Pie recipe from Food.com.

Provided by Marli

Categories     Pie

Time 25m

Yield 1 pie

Number Of Ingredients 6

1 pre-prepared sweet pie crust
4 ounces butter, softened
1/4 cup caster sugar
1 (15 ounce) can chestnut puree
8 ounces chocolate, broken into small pieces
2 tablespoons brandy

Steps:

  • Cream the butter& sugar together until pale& creamy.
  • Add the chestnut puree, about 2 tablespoons at a time, beating well after each addition.
  • Put the chocolate in a heatproof bowl.
  • Place over a saucepan of simmering water until the chocolate is melted, stirring until smooth.
  • Stir the chocolate into the chestnut mixture until combined, then add the brandy.
  • Pour the filling into the cold pie crust.
  • Level the surface until smooth.
  • Refrigerate until set.
  • Decorate with whipped cream, chocolate leaves or dusted with cocoa.

Nutrition Facts : Calories 4798.1, Fat 288, SaturatedFat 149.8, Cholesterol 243.8, Sodium 1809.8, Carbohydrate 553.3, Fiber 44.2, Sugar 52.4, Protein 63.9

CHESTNUT PIE



Chestnut Pie image

When she was a child, Mildred harvested and sold chestnuts. She often arose earlier in the morning than her brothers and sisters to pick the cherished nuts, which were a cash crop for many Appalachian families. But by 1950, most American Chestnut trees were wiped out by a devastating blight. Even though you can't pick chestnuts from a tree growing in the forest now, you can certainly buy chestnuts in the grocery store-most of which aren't grown in the United States. Processing chestnuts isn't a chore to be taken lightly because of their very hard shells, so we recommend using sweetened chestnut puree, which can be found in better grocery stores. This pie is moist and has a pleasant hint of orange flavor to complement the earthy, sweet chestnut taste.

Yield makes one 9-inch pie

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 350°F. 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.

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