| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Desserts, Nuts, Pies, Spirits, Breads |
8 |
Servings |
INGREDIENTS
| 3 |
|
Egg Yolks |
| 1/2 |
c |
Sugar |
| 2/3 |
c |
Whipping Cream |
| 1 |
tb |
Orange Juice |
| 1 |
tb |
Grand Marnier |
| 1 1/2 |
c |
Chestnut Puree — see note |
| 2 |
|
Egg Whites — beaten until |
|
|
Stiff |
|
|
Freshly Grated Nutmeg |
| 1 |
|
9 Inch |
|
|
Additional Whipped Cream For |
|
|
Topping |
|
|
Unbaked Pie Shell |
INSTRUCTIONS
Beat egg yolks well. Add sugar, cream, orange juice, liqeur and chestnut
puree. Fold egg whites into chestnut mixture. Spoon mixture into pie shell.
Sprinkle with grated nutmeg. Bake at 350 degrees about 45 minutes or until
center is set. Serve cold with whipped cream.
Recipe By : Marilyn Kluger - New Haven Register - 11/20/95
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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