Score the chestnuts in a cross with a knife. Place the chestnuts
on a sheet pan and bake for 30 minutes. Remove the chestnuts
with a towel, and quickly peel the warm chestnuts.
Put the peeled chestnuts in a pan and add water, sugar, and
vanilla extract. Cook and stir the chestnut on high heat until
the water has evaporated and the chestnuts have softened, about
15 minutes.
Place the chestnut filling in a food processor, add in water and
blend until smooth. Push the chestnut filling through a sieve
into another bowl. Transfer filling to a piping bag with a
circle tip and chill.
Preheat the oven to 200˚F (90˚C).
In a bowl, whisk the egg whites until foamy using a hand mixer.
Add sugar to the egg whites and whisk until stiff peak forms.
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.
Bake the meringue for 1 hour.
Get the pie crust, and cut small circles to serve as the bottom
for the meringue and bake for 30 minutes
Place the meringue on top of the pie crust and pipe the whipped
cream around it. Pipe the chestnut cream around the whipped
cream.
