Praline Chiffon Pie

Instructions

1. 1

   Preheat oven to 180°C (350°F).

   Tip: Ensure oven rack is positioned in the center.

2. 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. 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. 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. 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. 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. 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. 8

   Remove the pie from the oven and let cool for 5 minutes.

   Tip: This will help the pie set slightly.

9. 9

   Drizzle the praline topping over the pie and serve warm.

   Tip: Garnish with additional toasted almonds, if desired.