Cousins Week Pie Toffee Shortbread Recipes

TOFFEE CHIFFON PIE

Toffee Chiffon Pie image

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

Provided by GINGER P

Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes

Time P1DT50m

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 376.8 mg, Sugar 22.7 g

PECAN TOFFEE SHORTBREAD

Pecan Toffee Shortbread image

Shortbread topped with pecan studded toffee. Mmm... delicious! You can omit the cornflour and swap it for more plain flour if you wish, but the cornflour gives the shortbread a lighter texture.

Provided by Noo8820

Categories Bar Cookie

Time 35m

Yield 20 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon ground coffee
1 tablespoon nearly boiling water
8 tablespoons softened butter
2 tablespoons smooth peanut butter
3 ounces caster sugar
3 ounces cornflour
6 1/2 ounces plain flour
12 tablespoons butter
6 ounces soft light brown sugar
2 tablespoons golden syrup
6 ounces pecans, nuts-roughly chopped

Steps:

Preheat the oven to gas 4/180/350 degrees. Grease and line a 7x11" pan with silicone paper.
Put the coffee into a bowl and pour the hot water over. Leave to infuse for 4 minutes, then strain.
Cream the butter, peanut butter, sugar and coffee together until light. Sift the cornflour and flour together and mix it in to wet mixture to form a smooth dough.
Press the dough into the pan and prick all over with a fork. Bake for 20 minutes.
For the topping, put the butter, sugar and syrup into a pan and heat until melted. Bring to a boil, allow to simmer for 5 minutes, and then add the nuts.

Nutrition Facts : Calories 274, Fat 18.7, SaturatedFat 8, Cholesterol 30.5, Sodium 112.9, Carbohydrate 26.1, Fiber 1.5, Sugar 13.6, Protein 2.6

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