Vanilla Chiffon Pie
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A light and airy vanilla pie with a smooth, creamy filling, perfect for warm weather desserts.
Ella x
Ingredients
- 4eggs
- 250 gsugar
- 120 gunsalted butter, softened
- 1 mLvanilla extract
- 1 gvanilla bean paste
- 150 gall-purpose flour
- 100 ggranulated sugar
- 100 gunsalted butter
- 150 mLheavy cream
- 20 gpowdered sugar
- 5 gsalt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF).
Tip: Use oven mitts to handle hot baking dishes.
- 2
In a medium bowl, whisk together the flour, granulated sugar, and salt. Set aside.
Tip: Make sure to sift the dry ingredients to ensure they are well combined.
- 3
In a large bowl, whisk together the softened butter, granulated sugar, and vanilla extract.
Tip: Use an electric mixer to cream the butter and sugar until light and fluffy.
- 4
Add the eggs one at a time, whisking well after each addition.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Add the flour mixture and whisk until just combined.
Tip: Be careful not to overmix the batter.
- 6
In a separate bowl, whisk together the heavy cream, powdered sugar, and vanilla bean paste.
Tip: Make sure to scrape down the sides of the bowl after adding the powdered sugar.
- 7
Pour the cream mixture into the batter and whisk until well combined.
Tip: Make sure to scrape down the sides of the bowl after adding the cream mixture.
- 8
Pour the batter into a pie dish and smooth the top.
Tip: Make sure to rotate the pie dish to ensure even baking.
- 9
Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Use a toothpick to check for doneness.
- 10
Remove from the oven and let cool to room temperature.
Tip: Make sure to let the pie cool completely before serving.
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