Vanilla Pie
8 servings
120 minutes
Vanilla pie is a delicate, airy dessert of British cuisine that impresses with its simplicity and sophistication. Its roots trace back to the traditions of English baking, where vanilla notes have always held a special place. This pie combines the creamy richness of butter with the light sweetness of vanilla sugar, creating a soft, porous texture. A distinctive feature of the recipe is the cracked caramel crust made from whipped egg whites, which adds a light crunch that contrasts with the moist crumb. Vanilla pie is perfect as a morning treat with a cup of fragrant tea or as an exquisite dessert for cozy home evenings.
1
Melt the butter, add 4 eggs + 2 yolks, and beat with a mixer for 3-5 minutes.
- Butter: 200 g
- Chicken egg: 6 pieces
2
Add 100–150 grams of sugar and vanilla sugar, whisk until fluffy and homogeneous. This takes 5–7 minutes. Whisk gently, as this is not a biscuit but a fluffy cake.
- Sugar: 350 g
- Vanilla sugar: 2 teaspoons
3
Gradually add flour with baking powder, first mixing with a mixer, and finish mixing with a spatula, as the dough will become 'stretchy'. The spatula will stand in the dough.
- Wheat flour: 300 g
- Baking powder (raising agent): 2 teaspoons
4
Whip the remaining 2 egg whites and add 1 cup of sugar, there's no need to fully dissolve the sugar.
- Sugar: 350 g
5
Grease the mold with oil and sprinkle with flour. Transfer the dough.
- Butter: 200 g
- Wheat flour: 300 g
6
Pour the egg whites on top. It's not necessary to achieve an even layer, as it will result in a crust that ideally cracks and creates a 'flake' effect.
7
Bake in a multicooker or oven at 180 degrees for 40-60 minutes (check readiness with a wooden stick).
