White Chocolate Chiffon Pie

Instructions

1. 1

   Preheat oven to 180°C (350°F).

   Tip: Use a pie dish that is 20cm in diameter.

2. 2

   Prepare the crust: In a medium bowl, whisk together flour and almonds. Add butter and use a pastry blender or your fingertips to work it into the flour until it resembles coarse crumbs. Press mixture into a 23cm pie dish.

   Tip: Chill the crust for 10 minutes before baking.

3. 3

   Bake the crust: Place the pie dish on a baking sheet lined with parchment paper and bake for 15 minutes. Let cool completely.

   Tip: Don't worry if the crust is a bit fragile.

4. 4

   Make the filling: In a large bowl, beat the egg yolks and granulated sugar until pale and thick. Add white chocolate chips and beat until melted and smooth. Beat in heavy cream, vanilla extract, and salt.

   Tip: Add the milk to the mixture and whip until combined.

5. 5

   Pour the filling into the cooled pie crust and smooth the top.

   Tip: Don't worry if the filling is a bit stiff.

6. 6

   Refrigerate the pie for at least 4 hours or overnight.

   Tip: This will allow the filling to set properly.

7. 7

   Serve chilled and enjoy!

   Tip: You can garnish with whipped cream or powdered sugar if desired.