Fluffy Caramel Pie Recipe

4.5 3 6
Fluffy Caramel Pie Recipe
Fluffy Caramel Pie Recipe photo by Taste of Home
Publisher Photo

Fluffy Caramel Pie Recipe

Read Reviews
4.5 3 6
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Nutritional Facts

1 piece: 471 calories, 28g fat (14g saturated fat), 63mg cholesterol, 362mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 6g protein.

  • 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
  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

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Reviews forFluffy Caramel Pie

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MY REVIEW
jdh0731 User ID: 3723039 17354
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
tenabrooks User ID: 3035892 22645
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
tenabrooks User ID: 3035892 49333
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!"

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