Toffee Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , separated|
|Crushed pecan toffee||3⁄4 Cup (12 tbs)|
|Pie shell||1 (Zwieback)|
|Pecan toffee shavings||1⁄2 Cup (8 tbs)|
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.
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
Serving size: Complete recipe
Calories 3418 Calories from Fat 1765
% Daily Value*
Total Fat 196 g301.7%
Saturated Fat 60.8 g304%
Trans Fat 0 g
Cholesterol 527.7 mg175.9%
Sodium 2744 mg114.3%
Total Carbohydrates 362 g120.6%
Dietary Fiber 5.8 g23.3%
Sugars 222.6 g
Protein 62 g123.7%
Vitamin A 19% Vitamin C
Calcium 59.9% Iron 24.8%
*Based on a 2000 Calorie diet