12665 Nesselrode Pie Makes one 9-inch single-crust pie Wed Aug 06 07:40:12 -0700 2008 Thu Feb 05 19:14:39 -0800 2009 Licensed http://www.chow.com/recipes/12665 Fri, 06 Feb 2009 03:14:39 GMT This once very popular pie is a decadent Christmas pie—a wonderful blend of creamy vanilla custard, honey-roasted chestnuts, and candied orange, topped with toasted coconut and shavings of dark chocolate. Like many holiday pies, it likely became so because one of its ingredients—chestnuts—is in season at Christmastime. Our recipe is based on that of Count Nesselrode's chef, M. Mouy. It was once considered a New York specialty.

It took us a couple of tries to make a pie we love, but what we arrived at is truly a magnificent, decadent pie and well worth the labor it takes to make it. You'll taste every bit of love you put into it. We've tried it with chestnuts we've prepared ourselves and with the variety that come vacuum-packed or loose in glass jars, and we can say with confidence that they are both good. As a result, we go the easier route and save the fresh chestnuts for roasting over a fire. Both the chestnuts and the puree can be purchased at gourmet specialty food shops.

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  • Preheat the oven to 300°F.
  • In a medium bowl, mix together the chestnuts, honey, Cointreau (if using), salt, and nutmeg until combined. Roast the mixture on a parchment-lined baking sheet for 30 minutes, stirring occasionally. The chestnuts will not brown but they should be hot with a drier look. Set aside to cool.
  • Mix the sugar with the zest and Cointreau (if using). Add to the cooled chestnuts and set aside.
  • Prepare an ice water bath in a bowl large enough to surround the top half of the double boiler with ice. Use lots of ice cubes and about 1 quart of water. In a heavy enamel or steel pan, whisk together the chestnut puree, cream, honey, cornstarch, and nutmeg. Cook over medium-low heat, stirring constantly, until thickened and creamy. Stir in 1 cup of the roasted chestnuts. Rest the pot in the ice bath until the mixture is very cold to the touch. Fold in the Vanilla Pudding gently.
  • Sprinkle the remaining roasted chestnuts in the bottom of the crust. Layer it with the chestnut cream, smoothing it with a spatula, and then top it with the toasted coconut and chocolate shavings.
  • Refrigerate for at least 4 hours before serving. Store loosely covered in the refrigerator for up to 4 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch single-crust pie, blind-baked, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Graham Cracker Crust (page 36), or Chocolate Crumb Crust (page 41)

    ]]>     8 ounces chestnut pieces

    ]]>     ¼ cup honey

    ]]>     1 tablespoon Cointreau or other orange-flavored liqueur (optional)

    ]]>     Pinch salt

    ]]>     Pinch ground nutmeg

    ]]>     ¼ cup sugar

    ]]>     2 oranges, zested

    ]]>     1 teaspoon Cointreau or other orange-flavored liqueur (optional)

    ]]>     One 15½-ounce can high-quality chestnut puree

    ]]>     2 cups heavy cream

    ]]>     ½ cup honey

    ]]>     1 tablespoon cornstarch

    ]]>     1 teaspoon ground nutmeg

    ]]>     6 cups Vanilla Pudding (page 240)

    ]]>     ½ cup toasted sweetened coconut

    ]]>     2 tablespoons dark chocolate shavings, for garnish

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