Best Chestnut Pie Recipes

BRANDIED PUMPKIN AND CHESTNUT PIE

Steps:

• Preheat oven to 400 degrees. In a bowl, toss pumpkin with butter and granulated sugar. Arrange on a baking sheet. Roast, tossing occasionally, until caramelized and very soft, 30 to 40 minutes. Let cool (this can be done up to 5 days ahead).
• Reduce oven temperature to 300 degrees. Purée pumpkin in a food processor or blender. In a bowl, combine 1 cup purée with 1 cup cream. Save any leftover purée for another use: it freezes well. Whisk together eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg and cloves. Stir in pumpkin mixture.
• In a separate bowl, combine chestnut paste with remaining 1/4 cup cream. Spread chestnut mixture in pie crust. Top with pumpkin filling.
• Transfer pie to a rimmed baking sheet and bake until pie is firm to the touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before slicing.

CHESTNUT PIE WITH RUM CREAM

Steps:

• Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
• On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
• Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
• In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
• Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
• Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.

CHOCOLATE AND CHESTNUT PIE

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.

CHESTNUT MERINGUE PIE

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.

MICHIGAN CHESTNUT PIE

Steps:

• Using a strong, sharp paring knife, cut an X into the flat side of each chestnut shell. This will allow the steam to escape, preventing the chestnuts from bursting and making them easier to peel. Place chestnuts in a single layer on a baking pan. Roast for 15 to 20 minutes, stirring halfway through. Chestnuts will be roasted when shells begin to peel back. Remove chestnuts from oven and let stand for five minutes to cool. Peel the shells and skin away from the nuts. In a saucepan, combine chestnuts, sugar and water, bringing the liquid to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the majority of the liquid has evaporated. Remove from heat and stir in vanilla. Strain chestnuts, reserving sugar syrup, and transfer to a food processor and blend until smooth. Add in syrup slowly until desired consistency is obtained. To make the pie, beat egg yolks well. Add sugar, whipping cream, orange juice, Grand Marnier and chestnut puree. Fold egg whites into chestnut mixture. Spoon mixture into pie shell. Sprinkle with grated nutmeg. Bake at 350 degrees about 45 minutes or until center is set. Serve cold with whipped cream.

BRANDIED PUMPKIN AND CHESTNUT PIE

Steps:

• Reduce oven temperature to 300 degrees. In a bowl, combine 1 cup purée with 1 cup cream. Save any leftover purée for another use: it freezes well. Whisk together eggs, brown sugar, brandy, ginger, cinnamon, salt, nutmeg and cloves. Stir in pumpkin mixture. 3. In a separate bowl, combine chestnut paste with remaining ¼ cup cream. Spread chestnut mixture in pie crust. Top with pumpkin filling. 4. Transfer pie to a rimmed baking sheet and bake until pie is firm to the touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before slicing.

WILD MUSHROOM & CHESTNUT COTTAGE PIE

Steps:

• Heat the oil in a large frying pan, add the carrot, swede and onions, and cook for 8 mins. Add the garlic, rosemary, tomato purée and yeast extract, and cook for a further 5 mins. Add the tomatoes and white wine and scrape all the goodness off the bottom of the pan. Pour in the stock, add the mushrooms and chestnuts, then simmer for 8 mins until the sauce is reduced and thickened. Remove from the heat and allow to cool slightly.
• Meanwhile, to make the topping, put all the vegetables in a large pan of salted water and bring to the boil. Cook for 12 mins or until the vegetables are tender. Drain, then allow to steam-dry for 5 mins. Roughly mash the roots with the butter, milk and some seasoning.
• Heat oven to 190C/170C fan/gas 5. Pile the mushroom mixture into an ovenproof dish, top with the mash, then cook for 30 mins until golden and bubbling. Serve with some buttered greens, if you like.

CHESTNUT PIE

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.

MUSHROOM AND CHESTNUT PIE/SAUCE

Steps:

• Melt the butter with the oil in a large frying pan, and add the diced mushrooms, minced garlic and sliced shallots. Fry over a medium-low heat for 5 minutes, and then add the chopped chestnuts. Continue to cook for another 5 minutes, stirring regularly, until the mushrooms and onions are soft.
• Add the wine and some dried thyme to the mushroom mixture, and cook for a couple of minutes until most of the wine has evaporated. Add the stock, and bring to a simmer. Continue to simmer gently until the mixture has reduced a little, just a few minutes.
• Add the cream and grated gruyère, and mix together. As the cheese melts it should help to form a creamy sauce. Bring the mixture to your desired consistency - add a dash more stock if you'd like it to be thinner, or simmer it for a few more minutes to thicken it up. Season to taste.
• If you want to serve as a "pie," you can pour over warm biscuits or puff pastry. This also makes a wonderful sauce for pasta or veggies.