Farm-Fresh Market
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

CRUSTLESS CHESTNUT PIE

12/14/2016

0 Comments

 
Picture
​Makes 1 – 9 inch pie
 
2 ¼ cups Chestnut Purée (see recipe below*)
6 tablespoons melted and cooled butter
1 generous tablespoon softened butter
5 extra large eggs, separated
3 tablespoons milk
3 oz. dark chocolate
Confectioner’s sugar for garnish – optional
Whipped cream
 
  1. Preheat oven to 350º.
  2. Generously butter a 9 inch pie plate.
  3. Beat the egg yolks in a small bowl until well mixed.
  4. Place the chestnut purée in a large mixing bowl.  Add the egg yolks and milk, then whip with a whisk thoroughly, incorporating as much air as possible.
  5. Drizzle a little of the melted butter into the purée mixture at a time while continuing to whip it.  Repeat until all the melted butter has been blended into the mixture.  Set aside.
  6. Place the egg whites in a large non-reactive bowl, copper if you have it, and using an electric whisk, whip the egg whites until they can peak at a standing point.
  7. Place one large spoonful of the egg whites in the puree batter and blend it in to lighten the mixture.
  8. Add the remaining egg white on top of the purée mixture.  Using a large spatula, fold the whites into the mixture gently.  While you want the whites evenly distributed, you don’t want them fully incorporated.   Ideally, there will be striations of whites throughout; its fine.
  9. Place the pie on a baking sheet and put both in the oven.  Depending on your oven, the timing can vary from 30 to 40 minutes.  Take care not to let it become overly browned on the top.  If necessary, lower the heat slightly.
  10. The pie will puff up considerably while baking.  When you remove it from the oven, it will settle back.  This is normal.
  11. Let the pie cool on a rack for about 10 minutes.  Using a zester/grater, sprinkle the top with a couple of light layers of the dark chocolate.
  12. When completely cooled, use a small, very fine meshed sieve to dust the top with confectioner’s sugar if you like.
  13. Serve at room temperature with a dollop of whipped cream.
 
*You can purchase sweetened Chestnut Purée in both cans and jars.  The jarred variety is infinitely better if you don’t have the time to make your own.
0 Comments



Leave a Reply.

    Archives

    July 2025
    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    October 2015
    September 2015
    August 2015

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020