Chestnut meringue pie

Ingredients:

Cake

• 3/4 teaspoon fennel seeds
• 220g shortbread cookies (eg Lorna Doone; about 30)
• 4 tbsp unsalted butter, melted

Filling

• 1.5 cups peeled roasted chestnuts (in bags or jars)
• 0.5 cups of sugar
• 2.5 cups heavy cream
• 1 vanilla bean, cut in half lengthwise and scrape out the seeds
• 4 tablespoons unsalted butter
• 2 large eggs

Meringue

• 0.5 cups of sugar
• 1/4 tsp cream of tartar
• A pinch of salt
• Whites of 4 large eggs

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   Toast the fennel seeds in a small dry skillet over medium heat until fragrant, about 2 minutes. Process the cookies in a food processor until fine crumbs form. Add the fennel seeds and melted butter; pulse to moisten. Spoon the cookie mixture into a 9-inch pie pan and press evenly into the bottom and up the sides. Bake until lightly browned and set, about 8 minutes; let cool completely.
3. Prepare the filling:
   
   Combine chestnuts, sugar, 1 cup heavy cream, vanilla seeds, and vanilla bean in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the cream is very thick and the chestnuts are softened, 25 to 30 minutes.
4. Meanwhile, melt the butter in a small saucepan over medium heat; cook until golden brown and fragrant, about 4 minutes. Remove the vanilla bean from the cream mixture; transfer to a food processor, add the browned butter, and pulse until smooth. With the food processor running, slowly add the remaining 1 1/2 cups heavy cream and the eggs; pulse until smooth. Let the filling sit until cool and thickened, about 1 hour.
5. Carefully spoon the filling into the crust (it will be full). Bake at 350°F (175°C) until the filling is set, about 45 minutes. Transfer the pie to a wire rack and let cool completely.
6. Meringue:
   
   In a large saucepan, bring a few centimeters of water to a boil. In the bowl of a stand mixer, combine the sugar, cream of tartar, salt, and egg whites. Place the bowl over the simmering water (do not let it touch the water); continue whisking until the mixture is hot (130°F) and the sugar has dissolved, 2-3 minutes.
7. Transfer the bowl to a stand mixer; beat with the whisk attachment on medium speed until soft peaks form, about 2 minutes. Increase the mixer speed to high and beat until stiff, glossy peaks form, another 2-3 minutes. Spread the meringue on top of the pie. Heat with a blowtorch.