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Fluffy Caramel Pie

 Fluffy Caramel Pie
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
6-8 ServingsPrep: 20 min. + chilling


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


  • 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

2 of 2

Fluffy Caramel Pie (continued)

Directions (continued)

  • 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.