«...best recipe I've ever found on any website» Chowhound 19/03/2009
Chestnut Pie like Pierre HerméHome >> Recipes
This pie took me almost 3 hours to make. I got the recipe from the divine Pierre Hermé, who got it from Régis Marcon. My contribution is using street-bought roasted chestnut for added flavor rather than the regular dry-cooked chestnuts. A very impressive dessert indeed.
Chestnut Pie like Pierre Hermé
For the filling:
Peel the chestnut and measure out 300gr.
Melt 50gr butter in a heavy saucepan.
Add the chestnut, coat in butter.
Add the sugar and mix well.
Leave a few minutes on high heat.
Remove from fire when either the chestnut have begun to brown slightly or the sugar is changing color.
Chop 2/3 of the chestnuts roughly. Leave the rest for decoration.
Work the butter and egg together, scrape the inside of the vanilla pod and add. Then add one by one the sugar, ground almonds, salt and flour. Work to a smooth paste and leave to rest in the fridge for 30 minutes. Then grease and flour a baking mold and carefully stretch the dough to cover the bottom and one each on the sides. You may need to patch holes with extra dough, it is a rather fragile but extremely tasty dough so it's worth the effort.
Cover the crust with tin foil and a layer of chickpeas or some other heat resistant denizens of your kitchen so that it will keep flat. Bake for 20 minutes @ 180C.
Make the filling by mixing the rest of the butter, the cream, the chestnut spread and the chestnut purée.
Mix well, then add the eggs and the rest of the sugar.
Beat together until you have a smooth mixture.
Heat the oven to 180C and assemble the pie.
Put the chopped chestnuts on the bare crust ...
... then add the liquid filling and garnish with the whole chestnuts. Bake for about 20 minutes @ 180C.
Release your pie with care from its mold and serve warm.