toffee-chiffon-pie

Toffee Chiffon Pie

1 Review Add a Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 d 50 m
GINGER P
Recipe by  GINGER P

“My aunt used to make this years ago and it's so good!”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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Directions

  1. Sprinkle gelatin over water and set aside for 5 minutes to soften.
  2. Combine milk, salt, and 4 tablespoons sugar (reserve remaining sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring constantly.
  3. Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
  4. In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
  5. Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
  6. Sprinkle top with toffee bits before serving.

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Review (1)

Rate This Recipe
Kendra
0

Kendra

This pie did not have much flavor. I will probably not make it again.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 45.7 g
  • 15%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Raspberry Chiffon Pie II

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Sherry Chiffon Pie