Chestnut Pie

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2¼ cups sifted all-purpose flour
  • 1½ cups sugar, approximately
  • Grated rind of 1 lemon
  • 6 eggs
  • ¾ cup butter, in small pieces
  • 1¼ pounds chestnuts
  • Salt
  • 2 cups plus 1 tablespoon milk
  • 1 piece of vanilla bean (2 inches)
  • 1 ounce (1 square) unsweetened chocolate, grated
  • 2 to 3 tablespoons any liqueur
  • Fine dry bread crumbs


  1. Mix the flour, one-half cup sugar and the lemon rind. Add one egg and one egg yolk and the butter except for two teaspoons. Reserve the two teaspoons butter for greasing the pan. Mix the dough enough to blend the ingredients and shape it into a ball. Wrap it in aluminum foil or plastic wrap and chill for about one hour.

  2. Cut an incision in each chestnut, add them to lightly salted water to cover, and boil for ten minutes. Drain and cover with cool water.

  3. Heat the two cups milk and the vanilla bean to simmering. Peel and skin the chestnuts and immediately drop each skinned nut into the milk. Simmer for about twenty minutes, until very tender.

  4. Reserve six to eight chestnuts for a garnish and force the remainder through a sieve.

  5. Boil one-half cup sugar with two tablespoons water, stirring, until a thick syrup forms. Do not let the sugar caramelize. Add to the sieved chestnuts and mix. Add the grated chocolate, one egg, one egg yolk and the liqueur. Mix.

  6. Preheat the oven to moderate (350°F.).

  7. Butter a nine-inch pie plate with the two teaspoons butter and sprinkle it with bread crumbs.

  8. Roll out the chilled dough to fit the pan. Press it into the pan and make a neat rim. Spread the chestnut mixture over the bottom of the crust.

  9. Beat remaining two egg yolks with remaining one tablespoon milk until very thick. Pour over the chestnuts. Beat the four egg whites until stiff, adding one-half cup sugar gradually. Spoon the meringue over the pie, spreading it to the dough all around the edge.

  10. Bake on the lower shelf of the oven for about forty-five minutes. Cool. Serve garnished with the reserved chestnuts.

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