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Brush pie crust with egg white and bake for 5 minutes.
Reduce oven heat to 300 degrees F. Remove pie crust and let cool toroom temperature.
Meanwhile, whisk egg yolks and whites until smooth (about 30 seconds). Slowly add sugar andcontinueto whisk. Once the sugar is added, continue to whisk until the eggs are a pale yellow (about 1 minute).
Add True Lime, salt, heavy cream, half and half, and vanilla. Whisk until completely blended.
Strain into cooled graham cracker crust. Bake approximately 45 minutes or until pie does not jiggle in center when bumped.
Remove from oven and top with finely chopped toffee bits. Put backin oven and broil until the toffeemelts (keep a close eye on it, as it could easily burn). Light browning of the pie surface is to be expected and is desirable.
Once cool, drizzle with chocolate sauce before serving, if desired.
This pie can be made ahead of time and refrigerated overnight.