Chocolate and Chestnut Pie
Indulge in the decadence of this Chocolate and Chestnut Pie, a luxurious dessert that perfectly balances rich chocolate and earthy chestnut flavors. With a buttery biscuit crust and a creamy, mousse-like chestnut filling made with sweetened chestnut puree, dark chocolate, and whipped cream, this no-bake pie is as elegant as it is easy to prepare. Topped with a swirl of whipped cream and a sprinkle of grated chocolate, it’s a showstopping treat that’s ideal for holidays, dinner parties, or anytime you’re craving a sophisticated dessert. Ready in just 25 minutes of hands-on prep, this dessert promises impressive flavor with minimal effort—making it a must-try for chocolate lovers and chestnut fans alike!
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Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Unsalted butter (melted)
- 400 grams Chestnut puree (sweetened)
- 200 grams Dark chocolate (at least 70% cocoa solids)
- 250 milliliters Double cream (heavy cream)
- 50 grams Caster sugar
- 1 teaspoon Vanilla extract
- 100 milliliters Whipped cream (to serve, optional)
- 20 grams Grated chocolate (for garnish, optional)
Directions
Step 1
Prepare the base: In a food processor, pulse the digestive biscuits (or graham crackers) into fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until the mixture resembles wet sand.
Step 2
Press the mixture evenly into the base and slightly up the sides of a 23 cm (9-inch) tart or pie tin. Use the back of a spoon to compact it well. Place the tin in the refrigerator to chill while you prepare the filling.
Step 3
Melt the dark chocolate: Break the chocolate into small pieces and melt it in a heatproof bowl over a saucepan of gently simmering water. Stir until smooth, then remove from heat and let it cool slightly.
Step 4
Make the filling: In a large mixing bowl, whisk together the chestnut puree, caster sugar, and vanilla extract until smooth and creamy.
Step 5
Gradually fold in the melted chocolate to the chestnut mixture, stirring until fully combined.
Step 6
In a separate bowl, whip the double cream until it holds soft peaks. Gently fold the whipped cream into the chocolate and chestnut mixture, being careful not to deflate the mixture.
Step 7
Assemble the pie: Pour the chocolate-chestnut filling into the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
Step 8
Optional garnish: Before serving, top the pie with whipped cream and grated chocolate. Slice and enjoy this rich, velvety dessert!
Nutrition Facts
| Serving size | (1324.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5104.5 |
| Total Fat 333.8g | 0% |
| Saturated Fat 192.3g | 0% |
| Cholesterol 643.3mg | 0% |
| Sodium 1212.3mg | 0% |
| Total Carbohydrate 471.3g | 0% |
| Dietary Fiber 42.1g | 0% |
| Total Sugars 286.3g | |
| Protein 45.2g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 669.8mg | 0% |
| Iron 30.8mg | 0% |
| Potassium 3041.0mg | 0% |
Source of Calories