The most festive pie, which is, really as easy to make as…yes, pie.
That Christmastime treat of creamy chestnuts and bittersweet chocolate, topped with some fleur de sel and gingery speculoos cookie crumbs.
I hope this recipe will join your holiday recipe ‘arsenal.’
Tip: Use unsweetened chestnut puree (or puree cooked chestnuts), not the sweet creme de marron spread. If you need to substitute something for the speculoos (Biscoff) cookies, you can use crunchy gingersnaps instead.
Chestnut and chocolate pie
- pate brisee
- 15 oz unsweetened chestnut puree (the one I used is made by Minerva)
- 12 oz bittersweet chocolate sauce (I used this one which is great in a pinch)
- 1 egg (for egg wash)
- 1/4 t grated nutmeg + a little more nutmeg for topping
- 1/2 t fleur de sel salt
- 1/2 crumbled speculoos cookies
1. Prepare your pate brisee, roll out the dough, and press it into a 9 inch pie pan. Chill for about an hour.
2. After an hour, preheat oven to 350F. Whisk together the chestnut puree, nutmeg, and the chocolate sauce until smooth.
3. Fill the pie with the chestnut chocolate filling and smooth top. Sprinkle with nutmeg, salt, and crumbled cookies. Brush crust with egg wash.
4. Bake for 30-35 minutes, until filling is set in the center (it should still be nice and glossy). Let cool and sprinkle with another pinch of salt before serving.