Toffee Chiffon Pie

1 Review Add a Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 d 50 m
Recipe by  GINGER P

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 9-inch pie



  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.

Share It

Review (1)

Rate This Recipe


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

More Reviews

Similar Recipes

Lemon Chiffon Pie

Lemon Chiffon Pie

Raspberry Chiffon Pie II

Raspberry Chiffon Pie II

Easy Lemon Chiffon Pie

Easy Lemon Chiffon Pie

Pumpkin Chiffon Pie I

Pumpkin Chiffon Pie I

No Bake Lemon-Lime Chiffon Pie

No Bake Lemon-Lime Chiffon Pie

Luscious Lilikoi Chiffon Pie

Luscious Lilikoi Chiffon Pie


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



previous recipe:

Raspberry Chiffon Pie II


next recipe:

Sherry Chiffon Pie