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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!
  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)

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

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Nutrition Rank

Nutrition Facts

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

Toffee Chiffon Pie Recipe