White Chocolate Ice Cream Pie

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, salt, and granulated sugar.

   Tip: For an extra crunchy crust, chill the mixture in the refrigerator for 10 minutes.

3. 3

   Add the unsalted butter to the bowl and use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. 4

   Press the mixture into the bottom and up the sides of a 23cm (9-inch) pie dish.

   Tip: Make sure the crust is evenly spread and smooth.

5. 5

   Bake the crust for 15-20 minutes, or until lightly browned.

   Tip: Allow the crust to cool completely.

6. 6

   In a medium saucepan, combine the heavy cream, white chocolate chips, and pure vanilla extract.

   Tip: Heat over low heat, whisking constantly, until the white chocolate is melted and the mixture is smooth.

7. 7

   In a separate bowl, whisk together the egg yolks.

   Tip: Gradually pour the warm white chocolate mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.

8. 8

   Pour the mixture into the cooled pie crust.

   Tip: Smooth the top with a spatula.

9. 9

   Refrigerate the pie for at least 2 hours, or until set.

   Tip: Just before serving, sprinkle with sea salt and serve with white chocolate ice cream.

10. 10

    To assemble, place the pie in the freezer for at least 30 minutes to firm up.

    Tip: Serve immediately.