Easy and Delicious Chocolate Chestnut Pie

Brace yourself for a slice of pure autumn magic! It’s the kind of treat that feels like a warm hug on a crisp day, perfect for gatherings, cozy evenings, or when you simply need a little indulgence.

This recipe is delightfully simple. A homemade pastry shell cradles a luscious filling made from cooked chestnuts, milk, brown sugar, ricotta, and melted chocolate. Once baked, it becomes a golden, aromatic pie with a filling that’s smooth, slightly nutty, and irresistibly chocolatey. Whether you serve it as an afternoon dessert or the grand finale of a holiday dinner, this pie is sure to impress anyone who tries it.

What is Chestnut and Chocolate Pie?  

Chestnut and Chocolate Pie is a rustic yet elegant dessert that draws inspiration from traditional European recipes, where chestnuts are celebrated in sweet and savory dishes alike. Chestnuts, often referred to as the “nuts of the forest,” have a naturally sweet and creamy texture when cooked, making them the perfect partner for rich dark chocolate.

The filling is reminiscent of a dense, luxurious chestnut cream combined with chocolate ganache, creating a velvety texture that melts in your mouth. Paired with a lemon-zested buttery crust, the pie achieves a balance of flavors—sweet, nutty, slightly tangy, and deeply chocolaty.

This pie hails from regions where chestnuts are abundant, such as Italy and France, and it’s often enjoyed during autumn and winter, when chestnuts are at their peak. It’s a treat steeped in nostalgia and perfect for adding a touch of old-world charm to your modern kitchen.

Pro Tips for the Best Chestnut and Chocolate Pie  

• Pre-cooked and peeled chestnuts save time, but ensure they’re fresh and not overly dry. If boiling fresh chestnuts, make sure to remove both the outer shell and the papery inner skin.
• Chop chocolate finely. This ensures it melts quickly and evenly when combined with the warm chestnut mixture.
• Before pouring it into the pastry shell, let the filling come to room temperature to avoid making the pastry soggy.
• The lemon zest is important for this recipe. It adds a subtle brightness to the crust, which balances the richness of the filling beautifully.
• Chilling the pastry dough allows the butter to firm up, making it easier to roll and resulting in a flaky crust.

Can I Use a Store-Bought Crust?  

Of course, there is nothing stopping you. While homemade pastry adds a special touch, a quality pre-made pie crust works well when you’re short on time.

Can I Make This Pie Ahead of Time?  

Yes, the pie can be baked a day in advance and stored at room temperature. Just cover it lightly with foil or plastic wrap to keep it fresh.

Can I Freeze the Pie?  

You can freeze the baked pie for up to three months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator and reheat gently in the oven before serving.

What Can I Substitute for Ricotta Cheese?  

Mascarpone or cream cheese are excellent alternatives, though they may slightly alter the texture and flavor of the filling.

More Chestnut Desserts For You to Try!

Chestnut Cake Roll

Holiday Themed No-Bake Chestnut Cake Pops

Chestnut Strudel

Italian Chestnut Cake (Castagnaccio)

How to Store Any Leftovers  

Store leftover pie in an airtight container or wrapped tightly in foil, in the refrigerator for up to five days. To reheat, warm slices in the oven for a few minutes to restore their just-baked texture.

How to Make Chestnut and Chocolate Pie

Step 1. The first step is to prepare the pastry. In a large bowl, cream the soft butter and sugar until smooth.

Step 2. Add the egg and yolk, mix until incorporated.

Step 3. Let’s not forget to add the lemon zest and stir until it is fully incorporated into your mixture.

Step 4. Gradually add the flour and knead to start forming your dough.

Step 5. Now, continue kneading on a work surface covered with a handful of flour until you form a soft dough.

Step 6. Next, form the dough into a ball and wrap it in plastic and chill for at least 30 minutes.

Step 7. Chop the chestnuts finely using a mixer.

Step 8. In a saucepan, combine the chestnuts, milk, and brown sugar. Cook over medium heat, stirring until the mixture thickens.

Step 9. Add the chopped chocolate and stir until melted, then mix in the ricotta. Set aside to cool slightly.

Step 10. Roll out the chilled dough with a rolling pin on a floured surface to about half a centimeter in thickness.

Step 11. Place the dough in a buttered and floured tart pan and don’t forget to trim the edges.

Step 12. Now, it’s time to assemble the pie. Pour the warm chestnut and chocolate filling into the pastry shell.

Step 13. Roll out the remaining pastry and place it over the filling, sealing the edges and trimming the excess.

Step 14. It’s time to bake. Preheat the oven to 180°C (356°F) and bake the pie for 40 minutes, or until the crust is golden and the filling is set. Let the pie cool before slicing. Serve as is, or with a dollop of whipped cream or vanilla ice cream for an extra indulgence.