Step 1

Preheat the oven to 450˚F (230˚C).

Step 2

Score the chestnuts in a cross with a knife.

Step 3

Place the chestnuts on a sheet pan and bake for 30 minutes.

Step 4

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Step 5

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Step 6

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Step 7

Place the chestnut filling in a food processor, add in water and blend until smooth.

Step 8

Push the chestnut filling through an sieve into another bowl.

Step 9

Transfer filling to a piping bag with a circle tip and chill.

Step 10

Preheat the oven to 200˚F (90˚C).

Step 11

In a bowl, whisk the egg whites until foamy using a hand mixer.

Step 12

Add sugar to the egg whites and whisk until stiff peak forms.

Step 13

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Step 14

Bake the meringue for 1 hour.

Step 15

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Step 16

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

Step 17

Sprinkle with powdered sugar.

Step 18

Enjoy!