On Thanksgiving night in 2018, I received a text from my friend Patrick O'Boyle.
"I think this is epic. Like the guy who invented tiramisu in the '60s. This is a game changer."
I had no idea what he was talking about.
"The Cilento's answer to pumpkin pie," he responded to my string of question marks. Ever inspired by the ancestral home of his maternal family, he explained that he had invented a new dessert that was an ode to the flavors of Cilento: a fig, chestnut, and chocolate pie in a pasta frolla crust.
Cilento is known for its famous and rare white figs, which are turned into luxurious confections. By late autumn, just as the chestnuts ripen, Cilento figs are turned into jams and marmalades. A chocolate and chestnut pie is typical in the adjacent Vallo di Diano, but Patrick's addition of figs creates a magical balance of sweetness and richness.
Following his loose instructions, I tested for a more precise recipe and was stunned by the results. It is the most delicious pie I have ever tasted. It looks rustic and could likely be refined with a lattice crust or by blending the ingredients with an electric mixer rather than a fork, as I did. I'm sure the presentation could be made more elegant, but nothing more is needed to enjoy this beautiful balance of rich and sweet, but not too sweet, flavors.
If you love Southern Italy, I can't think of a better dessert for your holiday table.
Chestnut Chocolate & Fig Pie
Ingredients for filling
9 ounces of fig preserves, marmalade or jamIf you want to use Cilento figs, Gustiamo sells white fig confettura.
1.5 cups of chestnut puree
2.5 tablespoons cocoa powder
Preheat oven to 375 degrees.
First, add the fig preserves to a bowl, then mix in the stiff chestnut puree. Use a fork to combine them. When well integrated, add the cocoa powder and continue to combine all the ingredients with a fork, pressing out all lumps, though chunks of figs may remain whole.
Place your pie crust into a 9-inch glass pie pan. Add the filling with a spoon and fold over the edges of the dough, pinching it closed with your fingers. The pie will look very rustic.
Place in the center of your oven and bake for 35-40 minutes or until the crust is golden brown. Let cool to room temperature and serve with a dollop of whipped cream.
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