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.