Show Subscription Form




Fluffy Caramel Pie Recipe
Fluffy Caramel Pie Recipe photo by Taste of Home

Fluffy Caramel Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Fluffy Caramel Pie in Taste of Home June/July 1998, p25

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.

Reviews for Fluffy Caramel Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 20, 2014

Forget the gingersnap cookies, I hate gingersnap cookies! I used a graham cracker crust instead, and it was wonderful.

MY REVIEW
Reviewed Jan. 1, 2013

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.

MY REVIEW
Reviewed Oct. 12, 2010

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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT