Toffee Cream Pie

Recipe Information: Description: A Cream Pie On Top Of A Thin Layer Of Sticky Toffee Serving Size: Makes One 20cm Tray Created By: Alex Shoolman Date Created: 03/09/2008 Number Of Views: 551 Number Of Times Printed: 73 Have This Recipe For:   This Recipe Is:

Recipe Ingredients: Crumb Crust: 125g Plain Sweet Biscuit Crumbs (Or Gluten Free Biscuits) 60g Butter Filling: 3 Eggs, Separated 1/2 Cup Sugar 1/2 Cup Sugar, Extra 1/4 Cup Water 3 Teaspoons Gelatine 1 Tablespoon Water, Extra 1 Tablespoon Brandy 1 Teaspoon Vanilla 1 Cup Cream 1 Cup Cream, Extra Recipe Instructions: 1. For the crumb crust, combine finely crushed biscuits and melted butter, mix well. 2. Press into base and sides of 20cm greased pie plate, refrigerate while preparing the filling. 3. For the filling, beat egg yolks and sugar until light and creamy. Cook in top of double saucepan over simmering water until sugar has dissolved and mixture is thick and creamy. 4. Put extra sugar and water in saucepan, stir over low heat until sugar has dissolved, increase heat, boil without stirring until toffee turns light golden brown. 5. Pour toffee mixture into hot egg yolk mixture, stirring constantly. Continue stirring over hot water until mixture is smooth and toffee has combined evenly, remove from heat. 6. Sprinkle gelatine over extra water, dissolve over hot water, add to hot toffee mixture with brandy and vanilla, let cool. 7. Fold in whipped cream and softly beaten egg whites. Spoon evenly into crumb crust and refrigerate until it is set. Decorate with extra whipped cream.