English Toffee Pie Recipe
Ingredients
| Unflavored gelatin | 2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), chilled | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Egg whites | 2 | |
| Salt | 1/8 Teaspoon | |
| 1/2 lb. English toffee, coarsely crushed | ||
| 1 baked 8 in. pie shell | ||
Directions
Soften gelatin in cold water; stir over low heat until gelatin is dissolved.
Set aside.
Beat cream until frothy; gradually add gelatin, beating continually until cream piles softly.
Beat in confectioners' sugar and extract and continue to beat until cream stands in peaks.
Beat egg whites and salt until stiff, not dry, peaks are formed.
Spread over whipped cream, add crushed toffee, and fold together.
Turn filling into pie shell.
Chill until firm.
Set aside.
Beat cream until frothy; gradually add gelatin, beating continually until cream piles softly.
Beat in confectioners' sugar and extract and continue to beat until cream stands in peaks.
Beat egg whites and salt until stiff, not dry, peaks are formed.
Spread over whipped cream, add crushed toffee, and fold together.
Turn filling into pie shell.
Chill until firm.
Chef
