700 g chestnuts, previously baked and shelled
350 ml milk
4 tablespoons brown sugar
1 cinnamon stick
4 eggs

Cook the chestnuts in slightly salted water. Remove their skins and then combine the chestnuts with milk, sugar and cinnamon and cook to make a thick puree. Allow to cool. Whip the egg whites and bind with the puree. Pour the mixture in a pie tin and bake in the oven in gentle heat for 1 hour.