English Toffee Pie
|Unflavored gelatin||2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
|Confectioner's sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|English toffee||1⁄2 Pound, crushed|
|Baked 8 inch pie shell||1|
Soften gelatin in cold water; stir over low heat until gelatin is dissolved.
Beat cream until frothy; gradually add gelatin, beating continually until cream piles softly.
Beat in confectioners' sugar and extract and continue to beat until cream stands in peaks.
Beat egg whites and salt until stiff, not dry, peaks are formed.
Spread over whipped cream, add crushed toffee, and fold together.
Turn filling into pie shell.
Chill until firm.