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