Toffee Chiffon Pie

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

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.

unflavored gelatin, water, milk, salt, white sugar, egg yolks, egg whites, vanilla, toffee baking bits, graham cracker crust, toffee candy

Taken from www.allrecipes.com/recipe/12661/toffee-chiffon-pie/ (may not work)