Milk Chocolate Chiffon Pie

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: For easy removal of the pie from the pan.

2. 2

   In a medium bowl, whisk together the flour and confectioner's sugar. Add the unsalted butter and, using a pastry blender or your fingertips, work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Use a light touch to avoid developing the gluten.

3. 3

   Gradually pour in the whole milk, stirring with a fork until the dough comes together in a ball.

   Tip: If the dough is too dry, add a little more milk.

4. 4

   Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

   Tip: Don't overwork the dough.

5. 5

   Divide the dough in half and roll out each half into a thin sheet, about 3 mm thick.

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Transfer the sheets of dough to two 23cm tart pans with removable bottoms.

   Tip: Press the dough into the corners of the pan.

7. 7

   Prick the bottom of each pastry shell with a fork to prevent it from bubbling.

   Tip: This will also help the shells to brown evenly.

8. 8

   Line each pastry shell with parchment paper and fill with pie weights or dried beans.

   Tip: This will help the shells to hold their shape while baking.

9. 9

   Bake the pastry shells for 15 minutes, then remove the parchment paper and pie weights or beans.

   Tip: Continue baking for an additional 5-7 minutes, or until the pastry is lightly golden.

10. 10

    In a large mixing bowl, combine the milk chocolate, vanilla extract, and salt.

    Tip: Melt the chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

11. 11

    In a separate bowl, whisk together the eggs and heavy cream until well combined.

    Tip: Add a little more cream if the mixture is too thick.

12. 12

    Pour the egg mixture into the chocolate mixture and stir until smooth.

    Tip: This will help to incorporate air and lighten the filling.

13. 13

    Pour the milk chocolate filling into the baked pastry shells.

    Tip: Smooth the filling with a spatula to ensure an even layer.

14. 14

    Chill the pie in the refrigerator for at least 2 hours before serving.

    Tip: This will allow the filling to set and the flavors to meld together.

15. 15

    Just before serving, melt the unsalted chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.

    Tip: Drizzle the melted chocolate over the top of the pie for a decorative touch.