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2.5 hrs
Prep: 25 minutes
Cook: 0 minutes
384 calories per serving view nutrition facts
8 servings
suggest servings
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| 5 | large | eggs | |
| 1/2 | cup | sugar | |
| 1 1/2 | tablespoons | gelatin | |
| 1/4 | cup | water | |
| 2 | cups | heavy whipping cream | |
| 2 | teaspoons | vanilla extract | |
| 2 | cups | chestnut puree | sweetened |
| 5 | ounces | chestnuts | candied, chopped |
| 1 | each | pie shell (9 inch) | prepared |
Warm the eggs in a double boiler.
Whip them with an electric mixer, and gradually beat in the sugar.
Beat until the mixture is thickened and forms soft peaks.
Soften the gelatin in the water and then dissolve over hot water.
Beat the cream to soft peaks.
Fold the gelatin and vanilla into the eggs and then fold in the whipped cream.
Fold in the chestnut puree and the candied chestnuts.
Fill the crust and refrigerate to set.
Top with sweetened whipped cream.
| % Daily Value* | |
| Total Fat 30.0g | 47% |
| Saturated Fat 16.0g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 169mg | 7% |
| Total Carbohydrate 23.0g | 8% |
| Dietary Fiber 0.0g | 1% |
| Sugars 14.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 21% | Vitamin C | 1% | |
| Calcium | 6% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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