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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Recipe Information
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)
Instructions
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.
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.
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.
Make the filling: In a large mixing bowl, whisk together the chestnut puree, caster sugar, and vanilla extract until smooth and creamy.
Gradually fold in the melted chocolate to the chestnut mixture, stirring until fully combined.
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.
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.
Optional garnish: Before serving, top the pie with whipped cream and grated chocolate. Slice and enjoy this rich, velvety dessert!
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 35.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
