Chestnut pie (l a times)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chestnuts or 1 1/2 cups chestnut puree |
| 3 | Egg yolks | |
| ½ | cup | Sugar |
| ⅔ | cup | Whipping cream |
| 1 | tablespoon | Orange juice |
| 1 | tablespoon | Grand Marnier |
| 2 | Egg whites | |
| 1 | (9-inch) unbaked pie shell | |
| Freshly grated nutmeg | ||
| Whipped cream for topping | ||
| Formatted by Manny Rothstein | ||
Directions
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 1½ 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.
Copyright Los Angeles Times, November 16, 1995. By Marilyn Kluger, Special to The Times
Submitted By MANNY ROTHSTEIN On 11-25-95
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