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.
Serving size: Complete recipe
Calories 2644 Calories from Fat 1266
% Daily Value*
Total Fat 193 g297%
Saturated Fat 140.3 g701.7%
Trans Fat 0 g
Cholesterol 402 mg134%
Sodium 1174.7 mg48.9%
Total Carbohydrates 201 g66.9%
Dietary Fiber 8.1 g32.3%
Sugars 153.5 g
Protein 35 g70.4%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 16.8% Iron 17.5%
*Based on a 2000 Calorie diet