Directions

In a double boiler, melt the caramel chips.
When melted but still over the boiler, add the eggs one at a time, stirring quickly so they don’t curdle. Add the chocolate liqueur and mix vigorously.
Pour into graham cracker crust. Freeze in a deep freezer for an hour.

Chop the chestnuts, but not too finely because they’ll turn into a paste.
Melt margarine in a frying pan. Once it’s bubbling, add the chopped chestnuts and fry, stirring, for about seven minutes, until almost crisp.
Quickly add hazelnut liqueur and cook until almost evaporated, about two minutes.
Remove chestnuts from pan and let cool. Sprinkle over frozen pie.
Return the pie to the freezer until ready to serve.

Tips:

If you prefer, you can skip the graham cracker crust and pour the mixture into small cups in layers, topping each layer with candied chestnuts.

Notes:

This pie is very toffee like. Cutting it into stunning slices isn’t easy. Make sure to use a very sharp knife and don’t let the pie defrost too much. You can also spray your knife with cooking spray to make it easier.

Description:

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Caramel Chocolate Pie with Fried Chestnut Topping

Name: Caramel Chocolate Pie with Fried Chestnut Topping
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 1 Glicks Graham Cracker Crust; 2 cups caramel chips; 5 eggs; 3 tablespoons chocolate liqueur (I used Lavie); 6 ounces (170 grams) Tuscanini Chestnuts; 2 tablespoons margarine (I used Earth Balance); 1 tablespoon hazelnut cappuccino liqueur (I used Zachlawi)

Chaia Frishman

Family Table by Mishpacha Magazine

Recipe Description:

Full disclosure: I’m not a huge fan of caramel. It’s just one of those flavors I never got into. But caramel chips mixed with chocolate liqueur make for a wonderful marriage of yumminess. I fried these chestnuts for the topping, and the results speak for themselves.

Ingredients