Name: Toffee Chiffon Pie
Yield: 4 servings
Ingredients: 1 (.25 ounce) package unflavored gelatin; 1/4 cup water; 2 cups whole milk; 1/8 teaspoon salt; 1/3 cup white sugar; 2 egg yolks, lightly beaten; 2 egg whites; 1/2 teaspoon vanilla extract; 3/4 cup toffee baking bits; 1 (9 inch) prepared graham cracker crust; 2 tablespoons crushed toffee candy

Servings: 4 persons

1 (.25 ounce) package unflavored gelatin
1/4 cup water
2 cups whole milk
1/8 teaspoon salt
1/3 cup white sugar
2 egg yolks, lightly beaten
2 egg whites
1/2 teaspoon vanilla extract
3/4 cup toffee baking bits
1 (9 inch) prepared graham cracker crust
2 tablespoons crushed toffee candy

1
Sprinkle gelatin over water and set aside for 5 minutes to soften.
2
Combine milk, salt, and 4 tablespoons sugar (reserve remaining sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring constantly.
3
Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
4
In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
5
Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
6
Sprinkle top with toffee bits before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Toffee Chiffon Pie

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