- 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
- Sprinkle gelatin over water and set aside for 5 minutes to soften.
- 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.
- Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
- In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
- Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
- Sprinkle top with toffee bits before serving.
08/13/2019
recipepes.com
toffee chiffon pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
