Chestnut pie


800 gr convert conversionchestnuts

(or 1 can spread 400 gr)

4 egg whites

275 gr convert conversionsugar

2 tablespoons lemon juice

1 tablespoon cocoa

50 gr convert conversionsugar

5 dl convert conversionwhipping cream

"Whip it" (cream stabilizer)

8 complete cooked chestnuts

150 gr convert conversionhazelnut crunch

1 dark chocolate bar


oven, springform 22-24 cm

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How to prepare:

Cross cut the chestnuts with a sharp knife. Place on a plate in the hot oven till the peel bursts. Remove the peels (hot !) and cook in little water with a pinch salt.

Mash the chestnuts well (or use canned chesnuts).

Preheat the oven to 150C/300F (fan oven 135C/275F). Beat the egg whites to peaks and add sugar, lemon juice and cocoa. Fold 3/4 parts of the chestnut puree in. Line a springform with baking paper and spoon the mixture in. Bake the pie 50 minutes. Let the pie cool and cut horizontal.

Beat the cream with sugar and "Whip it" to stiff peaks and fold the rest of the puree in. Cover with a part the bottom layer and place the second layer. Cover the outside with the rest of the chestnut cream and roll through the hazelnut crunch. Dip the complete chestnuts in the au-bain-marie melted chocolate and divide over the pie.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)