Toffee Chiffon Pie Recipe
The toffee chiffon pie is a pecan toffee dessert pie made with added gelatin. Flavored with vanilla and made with milk and sugar with eggs, the toffee chiffon pie is a chilled dessert set in a zwiebach pie shell. Served cold, with a dollop of whipped cream or shaved toffee shavings, the toffee chiffon pie is delicious and tempting!
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| 2 cups hot milk | ||
| Salt | 1/8 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| Vanilla | 1/2 Teaspoon | |
| 3/4 cup crushed pecan toffee | ||
| 1 Zwiebach Pie Shell | ||
| Pecan toffee shavings | ||
Directions
Soften gelatin in water 5 minutes.
Combine milk, salt and 4 tablespoons sugar; stir until dissolved.
Add to slightly beaten egg yolks and cook over boiling water until thickened, stirring constantly.
Add gelatin and stir until dissolved.
Cool.
Add vanilla and toffee when custard begins to thicken.
Beat egg whites until stiff, add remaining sugar and fold into custard.
Fill crumb shell and chill.
Sprinkle with toffee shavings
Combine milk, salt and 4 tablespoons sugar; stir until dissolved.
Add to slightly beaten egg yolks and cook over boiling water until thickened, stirring constantly.
Add gelatin and stir until dissolved.
Cool.
Add vanilla and toffee when custard begins to thicken.
Beat egg whites until stiff, add remaining sugar and fold into custard.
Fill crumb shell and chill.
Sprinkle with toffee shavings
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