Ingredients with Measurements:
- 2/3 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 cup chestnut puree
- 1/2 cup chopped toasted pecans
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped toasted almonds
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup chopped toasted macadamia nuts
- 1/2 cup chopped toasted cashews
- 1/2 cup chopped toasted pistachios
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked deep-dish pie crust
Special Equipment Needed:
- 9-inch deep-dish pie plate
- Large bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together the brown sugar, salt, cinnamon, nutmeg, butter, and flour.
3. Add the eggs and whisk until combined.
4. Add the condensed milk, chestnut puree, and all of the chopped nuts and whisk until combined.
5. Add the corn syrup, cream, and vanilla and whisk until combined.
6. Pour the mixture into the unbaked pie crust.
7. Bake for 45 minutes, or until the center is set.
8. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 545
Fat: 28 g
Carbohydrates: 62 g
Protein: 8 g
Substitutions for Ingredients:
- For the chestnut puree, you can substitute mashed sweet potatoes.
- For the nuts, you can substitute any combination of your favorite nuts.
- For the light corn syrup, you can substitute dark corn syrup or honey.
- For the heavy cream, you can substitute evaporated milk.
Variations:
- For a sweeter pie, you can add 1/4 cup of granulated sugar to the filling.
- For a richer pie, you can add 1/4 cup of melted chocolate to the filling.
- For a spicier pie, you can add 1/4 teaspoon of ground ginger to the filling.
Tips and Tricks:
- Toasting the nuts before adding them to the filling will give the pie a richer flavor.
- Be sure to let the pie cool completely before serving, otherwise the filling will be runny.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The pie can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream or a scoop of ice cream.
- Sprinkle the top of the pie with chopped toasted nuts for a decorative touch.
Garnishes:
- Chopped toasted nuts
- Whipped cream
- Ice cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the filling is too runny, bake the pie for an additional 10 minutes.
- If the crust is too dark, cover the edges with foil for the last 10 minutes of baking.
Food Safety Advice:
- Be sure to use pasteurized eggs when making this pie.
- Be sure to store the pie in the refrigerator and consume within 5 days.
Food History:
Chestnuts have been a popular food in Europe for centuries. The chestnut praline pie is a modern twist on the traditional chestnut recipes.
Flavor Profiles:
This pie has a sweet and nutty flavor with hints of cinnamon and nutmeg.
Serving Suggestions:
This pie is best served warm with a dollop of whipped cream or a scoop of ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Caramelized, Buttery, Creamy