Toffee Chiffon Pie - cooking recipe

Ingredients

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

Preparation

Sprinkle gelatin over water and set aside for 5 minutes to soften.
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.
Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
Sprinkle top with toffee bits before serving.