Toffee Chiffon Pie

Cooking Recipes Catalogue

Rich toffee candy chunks are stirred into a wonderful cooked egg custard. Then whipped egg whites are folded into it. This lovely chiffon filling is poured into a graham cracker crust and slipped into the fridge to chill. Garnish with toffee shavings. (No

INGREDIENTS (for 8 servings):


  • Soften gelatin in water 5 minutes.
  • Combine milk, salt and 4 tablespoons sugar. Stir until dissolved. Add to slightly beaten egg yolks and heat in a double boiler until thickened, stirring constantly.
  • Add gelatin and stir until dissolved. Remove from heat and allow to cool.
  • As custard begins to set up, add vanilla and toffee chunks.
  • In a clean bowl, whip egg yolks until stiff peaks form, adding the remainder of the sugar. Fold into custard.
  • Pour filling into pie shell. Chill in refrigerator.
  • Sprinkle top with toffee shavings before serving.