Toffee Chiffon Pie Recipes
EASY COFFEE CHIFFON PIE
Double-strength brewed coffee is mellowed with eggs, sugar and gelatin to make this easy, rich and creamy chiffon pie.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle gelatine over 1/2 cup chilled coffee in bowl; let stand 5 min. or until softened.
- Whisk egg yolks, 1/2 cup sugar and 3/4 cup coffee in top of double boiler. Cook and stir over hot water until thickened. Stir in gelatine mixture and lemon juice. Pour mixture into large bowl; refrigerate 20 min. or until thickened, stirring after 10 min.
- Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form. Gently stir into coffee mixture. Spoon into crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
FROSTY TOFFEE BITS PIE
On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN CHIFFON PIE
You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)
Provided by Carla A. Lightsey, Houston, Texas
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the gelatin and water in a small bowl, and set aside.
- In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
- In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
- In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g
PUMPKIN TOFFEE CREAM PIE
This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the leftover in individual serving cups.
Provided by C.Tallent
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the pumpkin, dry pudding mix, dry milk powder and water. Blend in 1/4 cup whipped topping and pumpkin pie spice.
- Pour filling into pie crust, top with remaining whipped topping, sprinkle with pecans and toffee chips. Refrigerate for 1 hour.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.6 g, Cholesterol 4.9 mg, Fat 11.6 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 391.2 mg, Sugar 18.3 g
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