Recipe: Fluffy Caramel Pie

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Categories: Pies

Yield: 8 Servings

1 1/2 c Crushed gingersnaps; (about

-- 30)
1/4 c Butter or margarine; melted

--------------------FILLING-------------------------

1/4 c Cold water

      1    Envelope unflavored gelatin
     28    Caramels
      1 c  Milk
      1 ds Salt
    1/2 c  Chopped pecans
      1 ts Vanilla extract
      1 c  Whipping cream; whipped
           Caramel ice cream topping;
           -- for garnish
           Additional pecans; optional

Combine the cookie crumbs and butter, press onto the bottom and up the sides of a greased 9 inch pie plate. Cove and chill. Meanwhile, place cold water in heavy saucepan; sprinkle with gelatin. Let stand for 1 minute. Add caramels, milk and salt; cook and stir over Low heat until gelatin is dissolved and caramels are melted. Refrigeratoe for 1 to 2 hours or until mixture mounds when stirred with a spoon. Stri in pecans and vanilla. Fold in whipping cream. Pour into crust. Refrigerate for 6 hours or overnight. Garnish with ice cream topping and pecans, if desired. Store in the refrigerator.

Yield: 6-8 servings. Submitted to magazine by Ginger Hendricksen, Wisconsin Rapids, WS

Recipe by: Taste of Home magazine, June/July '98, p. 26

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Sep 28, 1998, converted by MM_Buster v2.0l.

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