No-bake Chocolate Chestnut Pie
This no-bake chocolate chestnut pie is an indulgent autumn dessert that everyone likes. Surprise your guests with this recipe that is full of flavor.
Ever since I was a child, I remember loving to pick chestnuts and boy, I loved eating them even more. I still do!
I remember the whole family sitting in our dining room peeling a whole bunch of cooked chestnuts. It was a time of gathering when the whole family bonded over this amazing nuts. Actually, my preferred method of eating them is squeezing out the flesh with my teeth. I’m not very skilled with getting them out of their skins with a knife…
The inspiration
Although I love chestnuts, I never really liked chestnut desserts. They always seemed so heavy and not at all light and fluffy. But then I went hiking with my husband and they had the most delicious and fluffy homemade chestnut cake in the cabin on top of the mountain. So it left me inspired to try and make a light and creamy chestnut dessert. Somehow I ended up making a no-bake chestnut pie and it turned out better than I expected. Like seriously mouthwatering.
And from now on, I’m a fan of chestnut desserts. PERIOD!
How to make this creamy no-bake chocolate chestnut pie?
Easy peasy. Cuz it doesn’t involve any baking.
First, you wanna make the cookie crust. I used a mixture of Oreos and plain butter cookies, but you can go with whatever kind of cookies you prefer. Grind them finely and add melted butter and chocolate. Yes, I added chocolate in the cookie crust. Yum! After you press the cookie base in the pie tin, you need to let it cool in the fridge or the freezer.
What about the filling?
You start with cooking chestnuts as you would normally. Cooking them for about an hour after the water has boiled.
This is the hardest part – peeling. I’m not a fan, so I asked my mom to do it for me. I feel so spoiled right now 🙂 Did I mention I hate peeling chestnuts?
Okay, so you peel the chestnuts, but then you need to cook them again in heavy cream with some sugar. Just to thicken the whole thing and to cook those nuts some more. Done! Blend and pour over the cookie base and wait to set.
You can leave it here, or you can add chocolate icing on top. In that case, make it a day in advance, because it needs to chill in the fridge overnight. Recipe included below!
If you decide to make this no-bake chocolate chestnut pie, be sure to leave a comment and/or give this recipe a rating! If you do make this recipe, don’t forget to tag me on Instagram! I love hearing from you and seeing how you make my recipes!
No-bake Chocolate Chestnut Pie
This recipe makes one 20cm (8 inch) pie. Double the recipe to make a 28cm (11 inch).
Ingredients
Cookie Base
- 100 g Oreo cookies
- 100 g butter cookies
- 50 g ground hazelnuts
- 80 g butter
- 70 g semi-sweet chocolate
Chestnut cream
- 180 ml heavy cream or whipping cream (¾ cup)
- 150 g cooked and peeled chestnuts
- 25 g sugar
Chocolate cream
- 25 g chocolate
- 50 ml whipping cream
Instructions
Chocolate cream
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Cut chocolate into small cubes.
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Add cream to a small pot and add chocolate. Over medium heat cook until chocolate has completely melted, about 5 minutes. Use a whisk to mix constantly.
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Remove from heat and let cool to room temperature. Move to the fridge and leave to rest overnight.
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After the mixture has chilled whip it using an electric mixer like you would whip cream. Transfer to a piping bag with the desired nozzle. If you whipped the chocolate cream before making the pie, leave it in the fridge to wait for decoration.
Cookie base
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Use a food processor to finely grind the cookies.
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Meld butter and chocolate in a small bowl over a pot with simmering water. Add to the ground cookies and mix well.
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Transfer the cookie mixture to the pie tin and press to the bottom and the sides to form a firm pie crust.
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Leave to set for at least two hours in the fridge or 30 minutes in the freezer.
Chestnut cream
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Add cooked chestnuts, sugar and cream to a small pot and bring to a boil. Then immediately lower the heat and let simmer for 15 minutes.
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Transfer to a blender and mix until smooth.
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Pour onto the chilled cookie base and let cool for at least 3 hours.
Decoration
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Pipe the chocolate cream around the edge of the pie.
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Store the pie in the fridge. Leave it at room temperature for 30 minutes before serving.
