Chestnut Meringue Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 696
- Total Fat
- 48
- Saturated Fat
- 27
- Carbohydrates
- 60
- Dietary Fiber
- 2
- Sugar
- 36
- Protein
- 7
- Cholesterol
- 179
- Sodium
- 195
- Total: 2 hr (plus cooling)
- Active: 45 min
Ingredients
For the crust:
3/4 teaspoon fennel seeds (optional)
8 ounces shortbread cookies (such as Lorna Doone; about 30 cookies)
4 tablespoons unsalted butter, melted
For the filling:
1 1/2 cups peeled roasted chestnuts (sold in bags or jars)
1/2 cup sugar
2 1/2 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped out
4 tablespoons unsalted butter
2 large eggs
For the meringue:
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
4 large egg whites
Directions
- Make the crust: Preheat the oven to 350 degrees F. Toast the fennel seeds in a small dry skillet over medium heat until fragrant, about 2 minutes. Pulse the cookies in a food processor until finely ground. Add the fennel seeds and melted butter; pulse until moistened. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate. Bake until lightly browned and set, about 8 minutes; let cool completely.
- Make the filling: Combine the chestnuts, sugar, 1 cup heavy cream and the vanilla seeds and pod in a medium saucepan. Bring to a boil, then reduce the 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 it smells nutty and is golden brown, about 4 minutes. Discard the vanilla pod from the chestnut mixture; transfer the mixture to a food processor, add the browned butter and process until smooth. With the machine running, slowly add the remaining 1½ cups heavy cream and the eggs; process until combined. Let stand until thickened and cooled, about 1 hour.
- Carefully pour the filling into the crust (it will be full). Bake at 350 degrees F until the filling is set, about 45 minutes. Transfer to a rack and let cool completely.
- Make the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk the sugar, cream of tartar, salt and egg whites in the bowl of a stand mixer. Set the bowl over the boiling water (don't let the bowl touch the water); continue whisking until the mixture is hot (135 degrees F) and the sugar dissolves, 2 to 3 minutes.
- Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until soft peaks form, about 2 minutes. Increase the speed to high and beat until stiff, thick and glossy, 2 to 3 more minutes. Spread the meringue on top of the pie. Toast with a kitchen torch.