Saturday, October 21, 2006

Chestnut Mousse Pie

The Altitude Adjustment Section
I think this will be the last in my pie series. Soon it will be time to start discussing holiday baking but this recipe can go into that category as well. This great recipe for Chestnut mousse pie is once again from Susan Purdy’s book called The Perfect Pie.

1 completely baked, 10-inch pie shell (I like Susan’s Flakey pie crust recipe) check the archives, or a simple graham cracker crust will work
1 large egg white, beaten with 1 tablespoon water for glaze

Ingredients for Filling
1 15 1/2 ounce can unsweetened chestnut puree
2 cups milk
1/2 cup plus 2 tablespoons granulated sugar
4 teaspoons powdered gelatin
1 teaspoon vanilla extract
6 large room temp egg yolks
3 tablespoons dark rum
1 cup heavy cream
Topping and garnish Ingredients
1/2 cup heavy cream
1 tablespoon sifted confectioner's sugar
1 jar chestnuts in syrup (Marrons Glaces)

When you make pie shell, make sure edge is high, because there is a lot of filling. Do not prick shell with fork. Chill until firm and blind bake. Remove weights after 10 minutes, and brush crust with egg wash to seal crust, then bake for 15 -20 minutes more until shell is completely golden brown. You can also use a graham cracker crust.

To make filling, in a large sauce pan, smush chestnuts with a fork. Add milk and sugar and whisk till fairly smooth. Sprinkle on gelatin then set pan over medium heat, and bring till nearly a boil, mixing with a wood spoon. Don’t worry about lumps ק we will strain mixture later. As soon as mixture reaches a boil, remove from heat and stir in vanilla. In a mixing bowl, beat the egg yolks. When frothy, stir in about 1/2 cup of the hot chestnut mixture. Whisk constantly. Then add the warmed yolks back to the chestnut mixture. Don’t stop stirring or it will scramble! Cook over medium heat till mixture thickens slightly. When thick, remove from heat and stir in rum. Push mixture through strainer and set in fridge to cool till thick, but not jelled solid.

In bowl of electric mixer, beat cream till medium stiff. Fold into cooled chestnut mixture. Turn into prepared pie shell and cover with plastic wrap. Refrigerate at least 3 hours until set. Shortly before serving, whip 1/2 cup heavy cream and add confectioner's sugar. Decorate top of pie with candies chestnuts and whipped cream. Refrigerate and serve chilled. Yum!