April 22nd, 2010

Pecan Chestnut Pie

Pecan pies are good, delicious even. However, the tastiness is partly due to the less than health ingredient corn syrup. I decided to try and replace the syrup with a healthier more flavourful ingredient – chestnut puree. It worked as expected – less sweet with a balanced pecan and chestnut flavour. Even Julia who does not like chestnuts enjoyed it.

Servings: Dessert for 8-10
Preparation: 15 minutes
Cooking: 35-45 minutes @ 175°C (350°F)


  • 1 ready made pie crust
  • 1 cup of brown sugar
  • 1 cup (200g) of unsweetened chestnut puree
  • 3 eggs
  • 2 tablespoons of milk
  • 2 tablespoons of flour
  • 4 tablespoons of melted butter
  • 2 cups (250g) of pecans


  1. Heat oven to 175°C (350°F).
  2. In a mixing bowl add the ingredients in the order listed above, blending well after each addition.
  3. Pour mixture into pie crust and place in oven.

You can also use sweetened chestnut puree in which case you should add more and reduce the sugar.

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