Chocolate and Chestnut Pie

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Well, we’re a few days closer to Christmas.  How are you all fairing? Have you given any thought to your menu on the big day?  I’m sure there are a lot of pumpkin and gingerbread recipes floating around out there so I thought I’d share something a little different for your dessert table.  It combines two of my favorite flavors, chocolate and chestnuts, in a rich and gooey pie.

I hope this post convinced you that chocolate and chestnuts make a beautiful couple.  The deep richness of the dark chocolate just makes the smooth and creamy flavor of chestnuts even better!

Let’s get to the pie!

Start by preheating your oven.  Now roll out your pie dough,  I have a crust recipe I always use, but you can use store-brought dough if you’d prefer.  Lay the dough in your pie dish making sure it’s touching the bottom and all the edges.  You’ll trim off any dough overhang later so don’t worry about a perfect fit right now.  Now set that aside while you work on your filling.

This filling is truly amazing!  It has a gooeyness similar to a pecan pie but the chocolate, chestnuts and rum just elevate it to a whole new level!  Once you’ve had this pie, pecan pie will never be the same (sorry,not sorry).  Mix together the chocolate chips and chestnut pieces (I used chestnuts cut into quarters and that size seemed about right) and pour them into the pie shell.

Now whisk together the sugar, corn syrup, eggs, salt, vanilla and melted butter until smooth. Then whisk in the rum which adds a slightly spicy warmth without being too boozy.  If you don’t want the rum you can leave it out.

Pour the mixture into the pie shell over the chestnuts and chocolate chips.

Trim the crust and crimp your edges as you’d like.  I just did a simple criss-cross pattern with the tines of a fork.

Now use foil to cover your crust (you could also use one of  these which makes the covering less cumbersome.  I have a metal one but it’s too heavy, so I’ll be replacing it with a silicone one like this).

Put the pie in center of the oven on a cookie sheet and bake for 30 minutes.  Remove the cover on the rim of your 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 (although I would not say no to a cold piece!).  Serve with whipped cream and enjoy! Any leftovers can be refrigerated.