Toffee Chiffon Pie So Tasty

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Saturday, August 11, 2018

Toffee Chiffon Pie

"My aunt used to make this years ago and it is so appropriate!"

Ingredients :

1 (.25 ounce) package unflavored gelatin
1/four cup water
2 cups entire milk
1/eight teaspoon salt
1/3 cup white sugar
2 egg yolks, lightly crushed
2 egg whites
1/2 teaspoon vanilla extract
three/four cup toffee baking bits
1 (9 inch) organized graham cracker crust
2 tablespoons beaten toffee candy

Instructions :

Prep : 30M	Cook : 8M	Ready in : P1D

Sprinkle gelatin over water and set apart for five minutes to melt.
Combine milk, salt, and 4 tablespoons sugar (reserve last sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring continuously.
Add gelatin and stir till dissolved. Remove from warmness and permit to cool to room temperature. Stir in vanilla and toffee chunks.
In a smooth bowl, whip egg whites until stiff peaks form, including the remainder of the sugar. Fold into custard.
Pour filling into pie shell. Chill in refrigerator for at the least four hours or overnight.
Sprinkle top with toffee bits earlier than serving.

Notes :

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