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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
5041_111609_pie_sandro.jpg
Ingredients
For the Filling
1/4 cup plus 2 tablespoons unsalted butter, room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup raw chestnuts, fresh or frozen, thawed
3 tablespoons dark rum
1/2 cup plus 2 tablespoons chestnut puree
1/2 cup chestnut cream
1/4 cup creme fraiche
6 large egg yolks, room temperature
2 large eggs, room temperature
For the Crust
1 cup all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
3 tablespoons confectioners’ sugar
For the Rum Cream
2 cups heavy cream
3/4 cup mascarpone cheese
1/4 cup confectioners’ sugar
2 tablespoons dark rum
2 whole vanilla beans, split and seeds scraped
Chestnut Tuiles, for garnish
Candied chestnuts, halved or quartered, for garnish
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
5041_111609_pie_sandro.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
5041_111609_pie_sandro.jpg
5041_111609_pie_sandro.jpg
Ingredients
Ingredients
1/4 cup plus 2 tablespoons unsalted butter, room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup raw chestnuts, fresh or frozen, thawed
3 tablespoons dark rum
1/2 cup plus 2 tablespoons chestnut puree
1/2 cup chestnut cream
1/4 cup creme fraiche
6 large egg yolks, room temperature
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
3 tablespoons confectioners’ sugar
2 cups heavy cream
3/4 cup mascarpone cheese
1/4 cup confectioners’ sugar
2 tablespoons dark rum
2 whole vanilla beans, split and seeds scraped
Chestnut Tuiles, for garnish
Candied chestnuts, halved or quartered, for garnish
Directions
Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.
Reviews (5)
Add Rating & Review
11 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
6
1 star values:
1
Reviews (5)
Add Rating & Review
11 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
6
1 star values:
1
Add Rating & Review
11 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
6
1 star values:
1
11 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
6
1 star values:
1
11 Ratings
5 star values:
1
4 star values:
0
3 star values:
3
2 star values:
6
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 3
- 2 star values:
- 6
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
01/07/2010
I could have made three of these pies and every slice would have been eaten. It's one of the best pies I've ever made and the crust was beautiful. You can also get all of the ingredients from a wonderful French distributor that I've been using for years - L'epicerie.com.
Martha Stewart Member
Rating: Unrated
12/06/2009
Kind of flavorless next to the pumpkin pie. cooking time was twice as long. Not very appetizing looking either. it needs some kind of spice to lift it up. I am thinking the chestnut puree was bringing it down - making it heavy.
Martha Stewart Member
Rating: Unrated
11/22/2009
i was able to find the cream and the puree at delauranti in pike place market.
Martha Stewart Member
Rating: Unrated
11/16/2009
Chestnut cream can be purchased at amazon.com
Martha Stewart Member
Rating: Unrated
11/16/2009
where would I find chestnut puree and chestnut cream I live in Washington State Mukilteo WA. 98275
Martha Stewart Member
Rating: Unrated
01/07/2010
I could have made three of these pies and every slice would have been eaten. It's one of the best pies I've ever made and the crust was beautiful. You can also get all of the ingredients from a wonderful French distributor that I've been using for years - L'epicerie.com.
Rating: Unrated
Rating: Unrated
12/06/2009
Kind of flavorless next to the pumpkin pie. cooking time was twice as long. Not very appetizing looking either. it needs some kind of spice to lift it up. I am thinking the chestnut puree was bringing it down - making it heavy.
Rating: Unrated
11/22/2009
i was able to find the cream and the puree at delauranti in pike place market.
Rating: Unrated
11/16/2009
Chestnut cream can be purchased at amazon.com
where would I find chestnut puree and chestnut cream I live in Washington State Mukilteo WA. 98275
All Reviews for Chestnut Pie with Rum Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chestnut Pie with Rum Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
