Best Chestnut Pie Recipes

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BRANDIED PUMPKIN AND CHESTNUT PIE



Brandied Pumpkin and Chestnut Pie image

This is quite possibly the best pumpkin pie recipe out there. Why? It's got two layers (chestnut and pumpkin), and it calls for fresh squash in lieu of the canned stuff (although canned works just fine, too). We've heard from readers that people who think they don't like pumpkin pie love this one. And don't fret: You don't make the chestnut paste, you buy it. It's available online and at most specialty markets.

Provided by Melissa Clark

Categories     dessert

Time 2h15m

Yield One 9-inch single pie, 8 servings

Number Of Ingredients 14

1 small sugar pumpkin or medium butternut squash (about 2 pounds), peeled, seeded and cut into 2-inch chunks; or 1 cup canned pumpkin purée
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/4 cups heavy cream
3 eggs
1/2 cup light brown sugar
3 tablespoons good brandy, such as Cognac
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
3/4 cup sweetened chestnut paste (such as crème de marrons)
1 pre-baked 9-inch pie crust (see recipe)

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.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 32 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 307 milligrams, Sugar 15 grams, TransFat 0 grams

CHESTNUT PIE WITH RUM CREAM



Chestnut Pie with Rum Cream image

This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 21

1/4 cup plus 2 tablespoons unsalted butter, room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup raw chestnuts, fresh or frozen, thawed
3 tablespoons dark rum
1/2 cup plus 2 tablespoons chestnut puree
1/2 cup chestnut cream
1/4 cup creme fraiche
6 large egg yolks, room temperature
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
3 tablespoons confectioners' sugar
2 cups heavy cream
3/4 cup mascarpone cheese
1/4 cup confectioners' sugar
2 tablespoons dark rum
2 whole vanilla beans, split and seeds scraped
Chestnut Tuiles, for garnish
Candied chestnuts, halved or quartered, for garnish

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



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 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.

MICHIGAN CHESTNUT PIE



MICHIGAN CHESTNUT PIE image

Categories     Nut

Yield 8 slices

Number Of Ingredients 15

3 egg yolks
½ cup sugar
2/3 cup whipping cream
1 tablespoon orange juice
1 tablespoon Grand Marnier
1 ½ cup chestnut puree (instructions below)
2 egg whites beaten until stiff
1 unbaked pie shell
Freshly grated nutmeg
Additional whipped cream for topping
Chestnut Puree
12 ounces (2 cups) chestnuts, roasted and peeled
1 cup granulated sugar
2 cups water
1 teaspoon vanilla

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



BRANDIED PUMPKIN AND CHESTNUT PIE image

Categories     Dessert     Bake     Thanksgiving     Vegetarian

Yield 8 slices

Number Of Ingredients 14

1 cup pumkin puree
3 tablespoons butter
1 tablespoon sugar
1 1/4 cups heavy cream
3 eggs
1/2 cup light brown sugar
3 tablespoons congac
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
pinch cloves
3/4 cup sweetened chestnut paste
1 pie crust (baked)

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



Wild mushroom & chestnut cottage pie image

Use penny buns or mixed wild mushrooms for this rich and earthy vegetarian recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 1h20m

Yield Serves 4

Number Of Ingredients 19

2 tbsp vegetable oil
2 carrots , chopped
½ swede , chopped
12 pearl onions , peeled and left whole
1 garlic clove , crushed
1 rosemary sprig
1 tsp tomato purée
1 tsp yeast extract, such as Marmite
200g can chopped tomatoes
50ml white wine
175ml vegetable stock
500g fresh penny buns/ceps or mixed wild mushrooms , roughly chopped
200g vacumn-packed chestnuts , halved
3 potatoes , diced
2 parsnips , diced
2 carrots , diced
300g celeriac , diced
100g butter
50ml milk

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.

Nutrition Facts : Calories 538 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 25 grams sugar, Fiber 15 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium

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.

MUSHROOM AND CHESTNUT PIE/SAUCE



Mushroom and Chestnut Pie/Sauce image

Total umami dish. This dish has a wonderful meaty mushroom flavor that can be served on its own, with a crust, or as a sauce over pasta.

Provided by Sdreyer25

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon oil
3 cups sliced mushrooms (I used baby bella and shiitake)
3 garlic cloves, minced
2 small shallots, minced
1/2 cup chopped chestnuts (you can also use macadamia nuts)
4 tablespoons dry white wine
1/2 teaspoon dried thyme
1 cup vegetable stock
1/4 cup low-fat whipping cream or 1/4 cup whole milk
1/2 cup gruyere cheese, grated (smoked cheese is best)
4 tablespoons fresh cilantro or 4 tablespoons parsley

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.

Nutrition Facts : Calories 189.7, Fat 14.5, SaturatedFat 6.5, Cholesterol 30, Sodium 100.8, Carbohydrate 5.2, Fiber 0.9, Sugar 1.7, Protein 8

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