1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 cup ginger ale
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup packed brown sugar
2 egg whites
1 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 cup ginger ale
Preheat the oven to 375 degrees F (190 degrees C).
Pour the butter into a saucepan and heat over medium heat. Mix brown sugar with vanilla and ginger ale. Pour the sugar mixture over the mixture to prevent sticking. Mix together the flour and brown sugar mixture. Spread the mixture evenly into the bottom of a large 9-inch pie pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of the pie comes out clean.
To make the Toffee Filling: Crush a cup of butter and brown sugar together. Mix in the ginger ale mixture, white sugar and vanilla. Whip the cream until soft peaks form. Stir the whipped cream into the butter mixture and remaining brown sugar mixture. Spread the Toffee Filling over the filling. Chill the pie in refrigerator for at least 2 hours before serving.