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Fluffy Caramel Pie

Ingredients

  • 1-1/2 C. crushed gingersnaps (about 30 cookies)
  • 1/4 C. butter melted

Filling:

  • 1/4 C. cold water
  • 1 envelope unflavored gelatin
  • 28 caramels
  • 1 C. milk
  • dash salt
  • 1/2 C.chopped pecans
  • 1 t. vanilla
  • 1 C. whipping cream, whipped
  • Caramel ice cream topping and additional pecans-optional
  1. Combine cookie crumbs and butter and press in the bottom and up sides of a greased 9″ pie pan.
  2. Cover and chill
  3. Place cold water in a heavy saucepan and sprinkle with gelatin.
  4. Let stand 1 minute. Add caramels, milk and salt. Cook and stir over low heat till gelatin is dissolved and caramels are melted
  5. Refrigerate 1-2 hour or till mixture mounds when stirred with a spoon. Stir in pecans and vanilla
  6. Fold in whipped cream and pour in crust
  7. Refrigerate 6 hours or overnight
  8. Garnish with ice cream topping and pecans if desired
  9. Store in refrigerator

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