CRUSTLESS CHESTNUT PIE

​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.