Salted Caramel Chiffon Pie
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Salted Caramel Chiffon Pie is a light and elegant dessert that combines a buttery pastry base with a fluffy chiffon filling, topped with rich salted caramel sauce and whipped cream. Made with all purpose flour, sugar, eggs, butter and vanilla extract, this pie requires just 20 minutes of preparation and 25 minutes of cooking time. It suits anyone seeking an impressive homemade dessert that balances indulgence with an airy texture.
Ella x
Ingredients
- 250 gall-purpose flour(for the crust)
- 200 ggranulated sugar(for the caramel)
- 120 gunsalted butter(for the crust and caramel)
- 4 eggeggs(for the egg wash)
- 10 gsalt(for the crust)
- 1 mLvanilla extract(for the filling)
- 150 mLheavy cream(for the filling)
- 100 mLsalted caramel sauce(store-bought or homemade)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a pie dish to ensure an even bake.
- 2
Make the crust by combining flour, salt, and butter in a bowl. Mix until the dough comes together.
Tip: Use a pastry blender or your fingertips to work the butter into the flour.
- 3
Roll out the crust to a thickness of 3 mm (1/8 inch). Place it in a pie dish and trim the edges.
Tip: Use a sharp knife to remove excess dough.
- 4
Prick the bottom of the crust with a fork to prevent it from bubbling.
Tip: Use a fork to create small holes in the crust.
- 5
Line the crust with parchment paper and fill with pie weights or dried beans.
Tip: Use a heavy object to weigh down the parchment paper.
- 6
Bake the crust for 15 minutes, then remove the parchment paper and pie weights or beans.
Tip: Rotate the pie dish halfway through the baking time.
- 7
Make the filling by whisking together sugar, eggs, and vanilla extract in a bowl.
Tip: Use a hand mixer or whisk to beat the mixture until it's light and fluffy.
- 8
Add the heavy cream to the bowl and whisk until the mixture is smooth.
Tip: Be careful not to add too much cream, as it can make the filling too thin.
- 9
Pour the filling into the baked crust and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 10
Bake the pie for 20 minutes, then remove it from the oven.
Tip: Use a thermometer to check the internal temperature of the pie.
- 11
Let the pie cool to room temperature before serving.
Tip: Use a clean knife to slice the pie and serve with a scoop of vanilla ice cream or whipped cream.
- 12
Melt the salted caramel sauce in a saucepan over low heat.
Tip: Use a spatula to stir the sauce until it's smooth and warm.
- 13
Drizzle the caramel sauce over the cooled pie.
Tip: Use a spoon to create a decorative pattern.
- 14
Caramelize the sugar by heating it in a saucepan over medium heat.
Tip: Use a spatula to stir the sugar until it's golden brown and fragrant.
Recipe Variations
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