Categories: Desserts 
      Yield: 8 servings 
  
      5    Eggs 
    1/2 c  Sugar 
  1 1/2 tb Gelatin 
    1/4 c  Water 
      2 c  Whipping cream 
      2 ts Vanilla 
      2 c  Sweetened chestnut puree 
      5 oz Chopped candied chestnuts 
      1    Pie shell 
  
  WARM THE EGGS IN A DOUBLE BOILER. Whip them with an electric mixer, and 
  gradually beat in the sugar. Beat until the mixture is thickened and forms 
  soft peaks. Soften the gelatin in the water and then dissolve over hot 
  water. Beat the cream to soft peaks. Fold the gelatin and vanilla into the 
  eggs and then fold in the whipped cream. Fold in the chestnut puree and the 
  candied chestnuts. Fill the crust and refrigerate to set. Top with 
  sweetened whipped cream.