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Fluffy Caramel Pie Recipe

Fluffy Caramel Pie Recipe photo by Taste of Home

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I bake a variety of pies, but this is the one my husband likes best. The gingersnap crumb crust is a tangy contrast to the sweet, lighter-than-air caramel filling. It's the perfect way to end a meal. -Ginger Hendricksen, Wisconsin Rapids, Wisconsin

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Fluffy Caramel Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1-1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
28 caramels
1 cup milk
Dash salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Caramel ice cream topping and additional pecans, optional

Directions

In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add caramels, milk and salt. Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon.
Stir pecans and vanilla into caramel mixture. Fold in whipped 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.

Nutritional Facts 1 serving equals 471 calories, 28 g fat (14 g saturated fat), 63 mg cholesterol, 362 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Fluffy Caramel Pie in Taste of Home June/July 1998, p25

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Fluffy Caramel Pie

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Reviewed on Jan. 01, 2013 by tenabrooks

This pie is delicious. The school I work at has a pie contest each year along with a chili contest. I took first place in the pie category with this recipe.

Reviewed on Oct. 12, 2010 by tenabrooks

We had a pie contest at work. I found this recipe on your web site and thought I'd take a chance. I won first place!