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Ingredients

1 (.25 ounce) package unflavored gelatin ¼ cup water 2 cups whole milk ⅛ teaspoon salt ⅓ cup white sugar 2 egg yolks, lightly beaten 2 egg whites ½ teaspoon vanilla extract ¾ cup toffee baking bits 1 (9 inch) prepared graham cracker crust 2 tablespoons crushed toffee candy

Nutrition Info

386.2 calories carbohydrate: 45.7 g cholesterol: 78.6 mg fat: 20.1 g fiber: 0.4 g protein: 5.5 g saturatedFat: 8.4 g servingSize: - sodium: 376.8 mg sugar: 22.7 g transFat: : - unsaturatedFat: : -

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.

1 9-inch pie

My aunt used to make this years ago and it's so good!