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Fluffy Caramel Pie

Total Time

Prep: 20 min. + chilling


6-8 servings

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


  • 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 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.

Nutrition Facts

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

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