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Transfer this mixture, along with the remaining sweetened chestnuts and softened butter, to the bowl of an electric mixer.
Transfer this mixture back into the rest of the cream and whip it again, until it becomes more stiff, but be careful not to over-whip it.
Transfer this mixture to a medium mixing bowl and stir in the warm water, tahini, yoghurt, lemon juice and a pinch of salt.
Transfer this mixture back to the milk in the saucepan and cook over a gentle heat, stirring continuously, until it reaches 84 86C (183 187F) – the mixture should be thick enough to coat the back of a spoon.
Transfer this mixture to a plastic or glass bowl.
Transfer this mixture to a dish that the pie will be baked in.
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(At this point you may need to transfer the mixture to the biggest bowl you have. It won't fit into a standard Kitchen Aid).
2. Transfer the mixture to a blender.
Transfer the mixture into a bowl.
Using a slotted spoon, transfer the mixture to a plate.
Transfer the mixture to refrigerator until cold, about 1 hour.
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