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Chocolate Chestnut Pie     HT  CD   Veg  DP 60mins

Serves 4-6         Hot     Cold   Nuts   Vegetarian     Dessert     Pudding


200g/7oz Shortcrust Pastry

225g/8oz Cooked Chestnuts (steamed or boiled)

3 tbsp Cocoa Powder

1 Egg, beaten

4 Tbsp Caster Sugar



1. Preheat the oven to 180C, 350F, Gas Mark 4. Roll the pastry out thinly and use the pastry to line an 18cm/7 inch flan tin. Set aside.

2. In a large mixing bowl, mash the chestnuts until smooth.

3. Stir in the sugar and cocoa and add sufficient milk to make a thick cream.

4. Add the beaten egg to the bowl and mix well then pour into the pastry case and bake for 35 - 40 minutes. Serve smaller than usual portions of this very rich pie hot or cold.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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