50+ Friends Club Cookbook -- Pies and Pastries -- English Toffee Pie

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English Toffee Pie

From the Kitchen of: Sylvia
Source: Sunset Cookbook of Favorite Recipes



1	Tbsp	Plain, unflavored gelatin
1/4	cup	Cold water
1	cup	Milk
1/2	cup	Brown sugar
3		Eggs, separated
2	Tbsp	Butter or margarine
1	tsp	Vanilla
1/2	pound	English toffee, coarsely ground
1	cup	Heavy cream
1	(9-inch)	Baked pastry shell or graham cracker shell

Soften gelatin in cold water 5 minutes. Scald milk in top part of double boiler; add brown sugar mixed with well-beaten egg yolks; cook over boiling water until thickened, stirring constantly.
Remove from heat; add gelatin, butter, and vanilla, mixing well; set aside to chill. When almost stiff, fold in two stiffly beaten egg whites and half of the English toffee.
Beat 1/2 C cream until stiff and fold into mixture. Pour filling into pie shell and chill until firm.
When ready to serve, beat remaining 1/2 cup cream until stiff; fold in the remaining egg white, beaten stiff, and spread over pie. Sprinkle with the remaining English toffee and serve at once.