Not your regular pumpkin pie – Pear tart with Chestnut Cream






Chestnuts are popular in Europe, even more so than they’ve become here in the US.  When the weather gets colder, in many cities in Europe you can buy hot roasted chestnuts on the street, they come in a paper cone and you enjoy them al fresco – a quintessential taste of Fall.

The recipe below comes from one of our favorite French Blogs, called Papilles et Pupilles (translated loosely it means Taste buds and pupils (as in the pupils of your eyes), a reference to the fact we taste our food but we also taste it with our eyes.

Pear chestnut pie

Image source Papilles et Pupilles 

This pie is not only beautiful, it’s really easy and it would make a great addition to a holiday gathering.   The ingredients are easy to find and according to the comments, it works well with apples too, if you prefer to use them instead of pears.

Below is a translation of the recipe:

Preparation 10 minutes.  Cooking time 40 minutes.


  • 100 grams (about 3.3 oz) chestnut cream (the sweet kind with vanilla) – available on our site here
  • 5 pears or equivalent canned pears in syrup
  • 2 eggs
  • 25 cl of cream (8.4 fl oz)
  • 50 grams powdered sugar (a little over 1/4 C)
  • one pie dough (your choice, premade)


Preheat the oven to 400 degrees (210 degrees C)

Peel pears, remove cores and cut in 2. If using canned pears, drain well.  In a pan, warm the chestnut cream with 2 tablespoons of the cream.  Mix well.

Line a pie pan with the pastry dough and prick it with a fork.

Spread the chestnut/cream mix on the bottom of the pie. Place the pears face down (back up) all around (you can slice them if you want to)

Beat together the 2 eggs, sugar and remaining cream. Pour over the pears.

Cook 40-45 minutes.

Cool on a pie rack.  Serve at room temperature or cold.