Brown Butter Chiffon Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Brown Butter Chiffon Pie is a light and elegant dessert made with brown butter, eggs, heavy cream and vanilla. The pie features a base of all purpose flour combined with baking powder, topped with a chiffon filling dusted with cinnamon and confectioners' sugar. With just 20 minutes of preparation and 40 minutes in the oven, this pie is suited to anyone looking for a sophisticated pudding that doesn't require extensive cooking time.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 6 gsalt
- 400 mlunsalted butter(Brown to a nutty aroma)
- 4large eggs
- 120 mlheavy cream
- 1½ mLvanilla extract
- 6 gbaking powder
- 50 gconfectioners' sugar
- 2 gground cinnamon
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Make the brown butter by melting the butter in a saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma.
Tip: Be careful not to burn the butter.
- 3
Remove the brown butter from the heat and let it cool slightly.
- 4
In a separate bowl, whisk together the flour, sugar, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 5
Add the eggs one at a time to the dry ingredients, whisking well after each addition.
Tip: Make sure the eggs are fully incorporated before adding the next one.
- 6
Pour the brown butter into the egg mixture and whisk until well combined.
Tip: Make sure the mixture is smooth and free of lumps.
- 7
Add the heavy cream, vanilla extract, and cinnamon to the mixture and whisk until well combined.
Tip: Make sure the mixture is smooth and free of lumps.
- 8
Pour the mixture into a pre-baked pie crust.
Tip: Make sure the crust is fully cooled before filling.
- 9
Sprinkle the confectioners' sugar on top of the pie.
Tip: This will give the pie a beautiful glaze.
- 10
Bake the pie for 25-30 minutes or until the filling is set.
Tip: Check the pie frequently to avoid overcooking.
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