Cue Up The Episode!

1. Make sure you listen to Geraldine's episode on The Storied Recipe Podcast, Food, Feminism, Fury - and Family, while you make her Nesselrode Pie!

Make a Chesnut Puree

1. Combine the chestnuts and 1 tablespoon sugar in a food processor.
2. Turn on the food processor and slowly add 1/4 - 1/2 cup of rum (or liqueur) until the puree is no longer grainy, stopping every 30 seconds to scrape down the sides. (You can also use a mortar and pestle if you need the workout.) Make sure to get this as smooth as possible, because any chunks that remain will appear in the pie - though that's not the end of the world. You can also add a smidge more rum (or liquor of your choosing), if that's to your liking.

Make a Custard

1. Place a medium metal bowl in the freezer.
2. In a medium pot, whisk together 1/4 cup sugar, the gelatin, and the salt. Whisk in the egg yolks, followed by the chestnut puree, then gradually whisk in the cream, followed by the milk.
3. Cook over medium heat, whisking constantly to make sure it doesn't stick or scramble (you don't want scrambled custard, trust me).
4. Continue to whisk until the mixture is 180°F on a candy thermometer.
5. Remove from the heat and immediately pour the mixture into the chilled bowl.
6. Whisk in the remaining 3 tablespoons of rum and refrigerate.
7. Stir every 15 minutes until the custard is chilled and thickened.
8. If you are short on time, you can also place the bowl over another bowl of ice, and stir it until it has cooled and just started to thicken.

Make an Italian Meringue

1. Do not begin this step until the custard is cool.
2. Place the egg whites in a mixing bowl and begin beating the egg whites, slowly at a 1 or 2 speed.
3. In a small pot, cover 1/3 cup sugar with water (just barely cover).
4. Cook over medium heat, whisking until the sugar has dissolved and the syrup begins to show a really large bubble, until 118 degrees Celsius or 244 degrees Fahrenheit.
5. Increase the speed of the mixer to the highest speed.
6. Very slowly pour the syrup into the egg whites, being careful to let the syrup run down the side of the bowl into the whites.
7. Add the vanilla and continue beating until the meringue holds medium-stiff peaks and looks like silky, pillowy, drooping clouds, 3–5 minutes.

Combine the Meringue and Custard to Make the Filling

1. Transfer about ¾ of the meringue from the mixer into a clean bowl and set aside, leaving the remainder in the mixer bowl.
2. Pour the chestnut custard into the mixer bowl and beat with the residual meringue until very smooth and lightened.
3. Remove the bowl from the mixer, then fold in the reserved meringue just until combined.
4. (Note: if you are using the hand mixer, you can save yourself washing a bowl, add 1/4 of the meringue directly to the custard, and mix it in there before adding the rest of the meringue. But you absolutely need to add the meringue in two steps like this, to make sure it doesn't deflate.)

Fill and Chill

1. Combine the filling with the macerated cherries.
2. Pile the filling into a prebaked pie shell.
3. Refrigerate the pies until set, at least 4 hours.

Decorate

1. Once again, place a glass bowl and metal mixers into the freezer until very, very cold.
2. Once the glass is frosted over, remove it from the freezer and add the whipping cream, confectioner’s sugar, and vanilla. Beat until the cream holds its shape but is still very smooth.
3. Use the whipped cream, fresh or macerated cherries, and chocolate ganache, shavings, chunks, or chips to decorate as desired. (Six ideas are listed above.)
4. Make sure to listen to Geraldine's episode, Food, Feminism, Fury - and Family, while you make her Nesselrode Pie Recipe!