5 c Chestnuts or 1 1/2 cups 1 tb Grand Marnier
– chestnut puree 2 Egg whites
3 Egg yolks 1 (9-inch) unbaked pie shell
1/2 c Sugar Freshly grated nutmeg
2/3 c Whipping cream Whipped cream for topping
1 tb Orange juice Formatted by Manny Rothstein
Cut cross through shell on flat side of each chestnut. Parboil nuts
10 minutes. Drain. Shell and scrape peelings from chestnuts as soon
as you can handle them. Cook peeled chestnuts in simmering water
about 20 minutes longer or until tender. Drain and grind them using
food processor or meat grinder. Makes 3 cups puree. Measure 1 1/2
cups puree for pie. Save remainder for another use.
Beat egg yolks well. Add sugar, whipping cream, orange juice, Grand
Marnier and chestnut puree.
Beat egg whites until stiff. Fold egg whites into chestnut mixture.
Spoon mixture into pie shell. Sprinkle with nutmeg.
Bake at 350 degrees about 45 minutes or until center is set. Serve
cold with whipped cream.
Makes 6 to 8 servings.
Yields
6 servings