LOOKING for: Heath Bar Chiffon Pie

diggerb2June 27, 2008

My mom made this years ago (the 60's)

I remember her fooling with knox gelatin, egg whites, whipped cream and a custard-- so you got to know she was making a chiffon pie. It went into a regular pastry crust.

and we had to crush heath toffee bars. some of this

was sprinkled onto the crust, some was sprinkled on the top of the pie. but i don't remember what happened to the rest.

it took 6 or 7 candy bars.

does anybody remember this?

I contacted the heath bar people but they don't have a recipe.



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Was it similar to this one from Recipelink although this doesn't put any Heath bars directly on the crust?

1 tablespoon plain, unflavored gelatin
1/4 cup cold water
1 cup milk
1/2 cup brown sugar
3 eggs, separated*
2 tablespoons butter OR margarine
1/2 pound English toffee, coarsely ground
1 cup heavy cream, divided use
1 (9 inch) baked pastry shell or graham cracker shell (I like the 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 cup 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.

Source: Sunset Cookbook of Favorite Recipes

    Bookmark   June 28, 2008 at 4:22PM
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