Toffee Chiffon Pie

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"My aunt used to make this years ago and it's so good!"
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1 d 50 m servings 386 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 45.7g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

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

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