Velvet Chestnut Pie

Velvet Chestnut Pie
Velvety Chestnut Pie is a delicious and creamy way to feature chestnuts on your holiday dessert table. Smooth and delicate in texture, yet rich and scrumptious.

Submitted by Candy Barnhart, Makawao, Hawaii

Honorable Mention 2015 Chestnut Recipe Contest

4-1/2 cups fresh chestnuts, roasted, shelled and peeled, divided
3/4 cup granulated sugar
6 tablespoons butter, melted
1 cup firmly packed golden brown sugar
3 large eggs
1 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger


Preheat oven to 350F. Grease or coat with non-stick cooking spray a 9-inch glass pie plate.

In a food processor, process 2-1/2 cups nuts and granulated sugar until finely ground. Add butter and process until evenly mixed. Press mixture evenly on to bottom and up sides of pie plate. Bake for 15 minutes or until beginning to brown around edges. Set aside to cool. In a food processor, process remaining 2 cups of nuts until consistency of creamy peanut butter.

Add brown sugar and mix well. Add eggs and mix until evenly blended. Add cream and sprinkle cinnamon, nutmeg and ginger over top or cream. Process until well combined. Pour into pie crust and smooth top. Bake 40 minutes. Test for doneness with an instant-read
thermometer. Filling should register 170F. If lower temperature than that, continue to bake and check filling every 5 minutes (40 minutes should do it, but ovens vary). Allow to cool at room temperature, then cover with plastic wrap and refrigerate for 4 hours up to overnight,

Serve chilled. Serves 8.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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