CHESTNUT PIE
The Chestnut Pie recipe out of our category Nut! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 4h30m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 100°C (approximately 210°F).
- For the meringue balls: Beat egg whites with powdered sugar and salt until stiff in a bowl set over (not in) a pot of hot water until a temperature of about 50°C (approximately 125°F) is reached. Remove from hot water and slowly beat egg whites until cold. Fill egg whites into a piping bag with a small tip and on a parchment paper lined baking sheet pipe about 50 small balls about 1.5 cm (approximately 3/4 inch). Let dry completely in preheated oven for about 2 hours. The door of the oven can be slightly ajar. Remove from baking sheet and leave to cool.
- Increase oven temperatire to 150°C (approximately 300°F).
- For the pie crust: Pile flour on a work surface, mix with sugar and salt and make a well in the center of the flour. Cut cold butter into small pieces and place around outside of flour. Add 1 egg yolk into well and add approximately 3 tablespoons of lukewarm water. Combine all ingredients with a knife and chop well into a crumble then knead quickly with hands into a dough. Shape into a ball, cover in plastic wrap and put in refrigerator for about 30 minutes to cool.
- Roll out dough on a floured surface about 1 cm (approximately 3/8 inch) thick and cut out a circle of about 22 cm (approximately 8 1/2 inches) and decorate around edge as desired (see photo). Mix egg yolk with 1 tablespoon water and brush pastry with it. Place on a lined baking sheet and bake until golden brown about 30 minutes in preheated oven. Carefully remove from oven and let cool.
- For the chestnut puree: Cut chestnuts crosswise and cover with hot water for about 40 minutes until soft. Drain, rinse with cold water, peel and skin. While still hot, press through a potato ricer. Combine milk, vanilla sugar, powdered sugar and rum with chestnuts so that a smooth puree is made. Use a little more or less milk as required. Allow to cool and squeeze chestnut puree back through a spaetzle press onto cake base. Decorate with meringue balls and serve.
CHESTNUT MERINGUE PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 13
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.
BRANDIED PUMPKIN AND CHESTNUT PIE
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
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
THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY
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
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
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.
CHESTNUT PIE WITH RUM CREAM
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
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
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
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
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
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.
CHESTNUT BOURGUIGNON PIE
Make and share this Chestnut Bourguignon Pie recipe from Food.com.
Provided by Abe ray
Categories Oven
Time 9h50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- place the chestnuts, bay leaves, and rosemary in a saucepan along with the stock and 1/2 cup red wine. gently simmer for about an hour, of until the chestnuts are tender. drain the chestnuts, reserving the liquid.
- preheat the oven to 400 degrees ferighnhight.
- fry the shallots in the butter until slightly browned, then add the mushrooms and saute for 5 minutes. add the chestnuts, the remaining red wine, and enough of the reserved liquid to cover, and stir in the mustard, soy sauce, and parsley. bring to a boil and simmer for 30 minutes. season to taste.
- put the mixture in a pie dish. roll out the pastery on a floured surface, place over the top of the dish and trim around the edges. bace for 20 minutes or until golden brown.
Nutrition Facts : Calories 291.5, Fat 16.6, SaturatedFat 4.9, Cholesterol 5.1, Sodium 472.3, Carbohydrate 24.3, Fiber 1.1, Sugar 1.4, Protein 5.4
More about "chestnut pie recipes"
CHESTNUT PIE RECIPE: HOW TO MAKE ROASTED CHESTNUT PIE
From masterclass.com
3.1/5 (8)Category DessertCuisine ItalianTotal Time 1 hr 10 mins
20 BEST CHESTNUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
14 BEST CHESTNUT RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHESTNUT, MUSHROOM AND SHALLOT PIE | TESCO REAL FOOD
From realfood.tesco.com
CHESTNUT PIE - WIKIPEDIA
From en.wikipedia.org
10 BEST CHESTNUT PIE RECIPES | YUMMLY
10 BEST CHESTNUT PIE RECIPES | YUMMLY
From yummly.co.uk
CHESTNUT BOURGUIGNON PIE | BRITISH RECIPES | GOODTO
From goodto.com
CHESTNUT BOURGUIGNON PIE RECIPE - BBC FOOD
From bbc.co.uk
CHESTNUT AND MUSHROOM PIE | THE VEGAN SOCIETY
From vegansociety.com
CHESTNUT PIE FROM NEW YORK TIMES MENU COOKBOOK BY CRAIG …
From app.ckbk.com
CHESTNUT PIE - RECIPES - 2022
From bw.pizzerka.com
CHESTNUT PIE RECIPES | NAFLIP.COM
From naflip.com
CHOCOLATE AND CHESTNUT PIE - BY THE POUNDS
From rachelpounds.com
CHESTNUT PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHRISTMAS PIE - MUST-TRY ROASTED CHESTNUT PIE FOR CHRISTMAS
From cupcakeproject.com
CHESS PIE RECIPES | ALLRECIPES
From allrecipes.com
VEGETARIAN CHESTNUT AND MUSHROOM PIE RECIPE - BBC FOOD
From bbc.co.uk
28 EASY AND TASTY CHESTNUT PIE RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
CHESTNUT PIE WITH ROOT VEGETABLES - CREATIVE IN MY KITCHEN
From creativeinmykitchen.com
15+ CHESTNUT RECIPES, FROM STUFFING TO SOUFFLé | ALLRECIPES
From allrecipes.com
CHESTNUT PIE - BIGOVEN
From bigoven.com
FROZEN CHOCOLATE-CHESTNUT PIE RECIPE | RECIPES.NET
From recipes.net
14 EASY AND TASTY CHESTNUT PIE RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
GLUTEN FREE CHESTNUT CREAM PIE RECIPE
From glutenfreeandmore.com
CHESTNUT CHOCOLATE PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOCOLATE CHESTNUT PIE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CHESTNUT PIE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NO-BAKE CHOCOLATE CHESTNUT PIE - USE YOUR NOODLES
From useyournoodles.eu
RICH CHESTNUT PIE - COQUINARIA
From coquinaria.nl
VANILLA CHESTNUT PEAR PIE | THE BITTERSWEET BAKER
From thebittersweetbaker.com
CHESTNUT PIE (L A TIMES) RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHESTNUT PIE - RECIPES | COOKS.COM
From cooks.com
CHESTNUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST CHESTNUT DESSERT RECIPES | YUMMLY
From yummly.com
MUSHROOM AND CHESTNUT PIE – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
CHESTNUT PIE - TASTEDANDAPPROVED.COM
From tastedandapproved.com
DATE AND CHESTNUT PIE RECIPES | RONINME.COM
From roninme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love