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Toffee Chiffon Pie

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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 (4 tbs)
  Milk 2 Cup (32 tbs)
  Salt 1⁄8 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Eggs 2 , separated
  Vanilla 1⁄2 Teaspoon
  Crushed pecan toffee 3⁄4 Cup (12 tbs)
  Pie shell 1 (Zwieback)
  Pecan toffee shavings 1⁄2 Cup (8 tbs)
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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie

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