“Rich toffee candy chunks are stirred into a wonderful cooked egg custard. Then whipped egg whites are folded into it. This lovely chiffon filling is poured into a graham cracker crust and slipped into the fridge to chill. Garnish with toffee shavings. (Note: error in directions. Says to beat egg yolks until stiff ....should be egg whites)”
Cooking Level: Intermediate
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