White Chocolate Chiffon Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This white chocolate chiffon pie is my go to dessert when I want to impress without spending hours in the kitchen. Ready in just an hour from start to finish, it's surprisingly simple to make and uses ingredients you probably already have on hand. The fluffy chiffon filling paired with a nutty almond crust creates an elegant contrast that feels fancy but tastes homemade and comforting. Ground almonds not only give the crust wonderful texture and flavor, but they're also packed with healthy fats and protein, making this indulgence feel just a bit more wholesome. I love how creamy and light this pie turns out, perfect for warm evenings or special occasions.
Ella x
Ingredients
- 100 gground almonds(for crust)
- 50 gunsalted butter(for crust)
- 150 gwhite granulated sugar(for filling)
- 4 egglarge egg yolks(for filling)
- 250 gwhite chocolate chips(for filling)
- 200 mlheavy cream(for filling)
- 1 mLvanilla extract(for flavor)
- 1 gsalt(for balance)
- 50 gunbleached all-purpose flour(for crust)
- 100 mlmilk(for creaming)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use a pie dish that is 20cm in diameter.
- 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
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
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
Pour the filling into the cooled pie crust and smooth the top.
Tip: Don't worry if the filling is a bit stiff.
- 6
Refrigerate the pie for at least 4 hours or overnight.
Tip: This will allow the filling to set properly.
- 7
Serve chilled and enjoy!
Tip: You can garnish with whipped cream or powdered sugar if desired.
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