Praline Chiffon Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich, creamy dessert with a delicate praline topping.
Ella x
Ingredients
- 250all-purpose flour
- 400 ggranulated sugar
- 250 gunsalted butter, softened
- 6 egglarge eggs
- 250 mlwhole milk
- 2 mlvanilla extract
- 1 gsalt
- 150 gpraline topping(Toasted almonds and sugar mixture)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Ensure oven rack is positioned in the center.
- 2
Prepare the praline topping by toasting 100g of almonds in a 180°C oven for 5-7 minutes, or until lightly golden.
Tip: Let cool completely before chopping into small pieces.
- 3
In a medium bowl, whisk together flour, sugar, and salt. Add softened butter and mix until a crumbly mixture forms.
Tip: Use a pastry blender or your fingertips to work the butter into the flour mixture.
- 4
In a large bowl, whisk together milk, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk until smooth.
Tip: Be cautious not to overmix the batter.
- 5
Pour the batter into a greased 20cm pie dish and smooth the top.
Tip: Ensure the edges are evenly coated with the batter.
- 6
Bake the pie for 25-30 minutes, or until the edges are lightly golden and the center is set.
Tip: Avoid overbaking, as this can cause the pie to crack.
- 7
Prepare the praline topping by mixing together 50g of chopped almonds, 100g of granulated sugar, and 1g of salt in a small bowl.
Tip: Stir until the sugar is evenly distributed.
- 8
Remove the pie from the oven and let cool for 5 minutes.
Tip: This will help the pie set slightly.
- 9
Drizzle the praline topping over the pie and serve warm.
Tip: Garnish with additional toasted almonds, if desired.
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