Toffee Chiffon Pie

Crushed toffee is folded into a creamy filling. The pie is garnished with more toffee bits before serving.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 386 Calories

Ingredients

• 2 egg whites
• ½ teaspoon vanilla extract
• ¼ cup water
• ⅛ teaspoon salt
• ⅓ cup white sugar
• 2 cups whole milk
• 1 (9 inch) prepared graham cracker crust
• 1 (.25 ounce) package unflavored gelatin
• ¾ cup toffee baking bits
• 2 egg yolks, lightly beaten
• 2 tablespoons crushed toffee candy

Recipe Instructions

Step 1

Sprinkle gelatin over water and set aside for 5 minutes to soften.

Step 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.

Step 3

Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.

Step 4

In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.

Step 5

Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.

Step 6

Sprinkle top with toffee bits before serving.