Chocolate And Chestnut Pie Recipes
CHOCOLATE AND CHESTNUT PIE
Make and share this Chocolate and Chestnut Pie recipe from Food.com.
Provided by Marli
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Cream the butter& sugar together until pale& creamy.
- Add the chestnut puree, about 2 tablespoons at a time, beating well after each addition.
- Put the chocolate in a heatproof bowl.
- Place over a saucepan of simmering water until the chocolate is melted, stirring until smooth.
- Stir the chocolate into the chestnut mixture until combined, then add the brandy.
- Pour the filling into the cold pie crust.
- Level the surface until smooth.
- Refrigerate until set.
- Decorate with whipped cream, chocolate leaves or dusted with cocoa.
Nutrition Facts : Calories 4798.1, Fat 288, SaturatedFat 149.8, Cholesterol 243.8, Sodium 1809.8, Carbohydrate 553.3, Fiber 44.2, Sugar 52.4, Protein 63.9
CHOCOLATE CHESS PIE II
This is so easy and absolutely delicious!
Provided by Susan Bern
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
- Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 50.8 g, Cholesterol 66.8 mg, Fat 16.1 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 6.9 g, Sodium 194.3 mg, Sugar 39.5 g
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- Preheat the oven to 350°. Roll out the dough and lay it in the pie dish making sure it's touching the bottom and all the edges.
- Mix together the chocolate chips and chestnut pieces and pour them into the pie shell. Whisk together the sugar, corn syrup, eggs, salt, vanilla and melted butter until smooth. Whisk in the rum.
- Pour the mixture into the pie shell over the chestnuts and chocolate chips. Trim the crust and crimp the edges. Cover the crust rim. Put the pie in center of the oven on a cookie sheet and bake for 30 minutes. Remove the cover on the rim of the crust and bake another 15-25 minutes, or until the filling has slightly puffed and is only a little jiggly in the middle.
- Let the pie cool at least an hour before eating. This pie is best eaten warm or at room temp. Any leftovers can be refrigerated.
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