Michigan Chestnut Pie

• 3 egg yolks
• ½ cup sugar
• 2/3 cup whipping cream
• 1 tablespoon orange juice
• 1  tablespoon Grand Marnier
• 1 ½  cup chestnut puree (see note)
• 2 egg whites beaten until stiff
• 1 9 Inch pie pan
• Unbaked pie shell
• Freshly grated nutmeg
•   Additional whipped cream for topping
• Chestnut Puree
• 12 ounces (2 cups) chestnuts, roasted and peeled
• 1 cup granulated sugar
• 2 cups water1 teaspoon vanilla

Chestnut purée Preheat oven to 400 degrees F. Roasting the chestnuts Using a strong, sharp paring knife, cut an X into the flat side of each chestnut shell. This will allow the steam to escape, preventing the chestnuts from bursting and making them easier to peel. Place chestnuts in a single layer on a baking pan. Roast for 15 to 20 minutes, stirring halfway through. Chestnuts will be roasted when shells begin to peel back. Remove chestnuts from oven and let stand for five minutes to cool. Peel the shells and skin away from the nuts. In a saucepan, combine chestnuts, sugar and water, bringing the liquid to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the majority of the liquid has evaporated. Remove from heat and stir in vanilla. Strain chestnuts, reserving sugar syrup, and transfer to a food processor and blend until smooth. Add in syrup slowly until desired consistency is obtained. Allow to cool before refrigerating. Makes approximately two cups. PieBeat egg yolks well. Add sugar, whipping cream, orange juice, Grand Marnier 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.