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