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):
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup water
- 2 cups scalded milk
- 1/8 teaspoon salt
- 1/3 cup white sugar
- 2 egg whites
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 3/4 cup toffee baking bits
- 1 (9 inch) prepared graham cracker crust
- 2 tablespoons crushed toffee candy
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.