Chestnut meringue pie

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 696, total fat 48 G., saturated fats 27 G., proteins 7 G., carbohydrates 60 G., fiber 2 G., cholesterol 179 mg, sodium 195 mg, sugar 36 G.

This chestnut-filled pie will be a true highlight of your autumn celebration or Sunday tea party. The delicate filling, with the rich flavor and aroma of roasted chestnuts and vanilla, rests on a crumbly shortbread cookie crust and is topped with a thick, fluffy meringue. If you don't have a blowtorch to crisp the meringue, you can broil the pie for a few minutes in the oven on the grill setting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3/4 teaspoon fennel seeds
220g shortbread cookies (eg Lorna Doone; about 30)
4 tbsp unsalted butter, melted

Filling

1.5 cups peeled roasted chestnuts (in bags or jars)
0.5 cups of sugar
2.5 cups heavy cream
1 vanilla bean, cut in half lengthwise and scrape out the seeds
4 tablespoons unsalted butter
2 large eggs

Meringue

0.5 cups of sugar
1/4 tsp cream of tartar
A pinch of salt
Whites of 4 large eggs

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, fennel seeds, chestnuts, cream, vanilla pod, eggs, cream of tartar, meringue

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cake:

Toast the fennel seeds in a small dry skillet over medium heat until fragrant, about 2 minutes. Process the cookies in a food processor until fine crumbs form. Add the fennel seeds and melted butter; pulse to moisten. Spoon the cookie mixture into a 9-inch pie pan and press evenly into the bottom and up the sides. Bake until lightly browned and set, about 8 minutes; let cool completely.

Prepare the filling:

Combine chestnuts, sugar, 1 cup heavy cream, vanilla seeds, and vanilla bean in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the cream is very thick and the chestnuts are softened, 25 to 30 minutes.
Meanwhile, melt the butter in a small saucepan over medium heat; cook until golden brown and fragrant, about 4 minutes. Remove the vanilla bean from the cream mixture; transfer to a food processor, add the browned butter, and pulse until smooth. With the food processor running, slowly add the remaining 1 1/2 cups heavy cream and the eggs; pulse until smooth. Let the filling sit until cool and thickened, about 1 hour.
Carefully spoon the filling into the crust (it will be full). Bake at 350°F (175°C) until the filling is set, about 45 minutes. Transfer the pie to a wire rack and let cool completely.
Meringue:

In a large saucepan, bring a few centimeters of water to a boil. In the bowl of a stand mixer, combine the sugar, cream of tartar, salt, and egg whites. Place the bowl over the simmering water (do not let it touch the water); continue whisking until the mixture is hot (130°F) and the sugar has dissolved, 2-3 minutes.
Transfer the bowl to a stand mixer; beat with the whisk attachment on medium speed until soft peaks form, about 2 minutes. Increase the mixer speed to high and beat until stiff, glossy peaks form, another 2-3 minutes. Spread the meringue on top of the pie. Heat with a blowtorch.