Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup chestnut puree
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chopped hazelnuts
Special equipment needed:
- Electric mixer
- Pastry bag with a star tip
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Bake the pie crust according to package instructions and let it cool completely.
3. In a large bowl, whisk together the chestnut puree, heavy cream, granulated sugar, water, vanilla extract, and salt until smooth.
4. In a separate bowl, mix together the powdered sugar and cocoa powder.
5. Fold the cocoa powder mixture into the chestnut mixture until well combined.
6. Pour the mixture into the cooled pie crust and smooth the top with a spatula.
7. Using a pastry bag with a star tip, pipe swirls of the remaining chestnut mixture onto the top of the pie.
8. Sprinkle the chopped hazelnuts over the top of the pie.
9. Bake the pie for 20-25 minutes, or until the chestnut swirls are lightly browned.
10. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 40g
Protein: 3g
Substitutions for ingredients:
- Instead of chestnut puree, you can use pumpkin puree or sweet potato puree.
- Instead of heavy cream, you can use coconut cream or almond milk.
- Instead of granulated sugar, you can use honey or maple syrup.
- Instead of hazelnuts, you can use almonds or pecans.
Variations:
- Add a layer of chocolate ganache on top of the pie before piping the chestnut swirls.
- Top the pie with whipped cream instead of chestnut swirls.
- Use a graham cracker crust instead of a pre-made pie crust.
Tips and tricks:
- Make sure the pie crust is completely cooled before adding the chestnut mixture.
- If the chestnut mixture is too thick to pipe, add a little more heavy cream to thin it out.
- To make the chestnut swirls look more decorative, pipe them in a circular pattern starting from the outside and working your way in.
Storage instructions:
Store the Mont Blanc Pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the Mont Blanc Pie on a decorative plate or cake stand.
Garnishes:
Garnish the pie with a dusting of powdered sugar or cocoa powder.
Pairings:
Pair the Mont Blanc Pie with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the Mont Blanc Pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the chestnut mixture is too thin, add a little more chestnut puree to thicken it up.
- If the pie crust is too browned, cover the edges with foil while baking.
Food safety advice:
Make sure to refrigerate the pie if it is not being served immediately.
Food history:
Mont Blanc Pie is a traditional French dessert that originated in the Rhône-Alpes region of France.
Flavor profiles:
The Mont Blanc Pie has a rich and creamy chestnut filling with a chocolatey crust and a nutty hazelnut topping.
Serving suggestions:
Serve the Mont Blanc Pie as a dessert after a French-inspired meal.
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Region: French