Fluffy Caramel Pie Recipe

Fluffy Caramel Pie Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 cup: Crushed gingersnaps, (about 30)
1/4 cup: Butter or margarine, melted

FILLING
1/4 cup: Cold water,
1 Envelope: unflavored gelatin,
28: Caramels,
1 cup: Milk,
1 dash: Salt,
1/2 cup: Chopped pecans,
1 tsp: Vanilla extract,
1 cup: Whipping cream, whipped
Caramel ice cream topping, for garnish
Additional pecans, optional

Directions:

Combine the cookie crumbs and butter, press onto the bottom and up the
sides of a greased 9 inch pie plate. Cove and chill. Meanwhile, place cold
water in heavy saucepan; sprinkle with gelatin. Let stand for 1 minute. Add
caramels, milk and salt; cook and stir over Low heat until gelatin is
dissolved and caramels are melted. Refrigeratoe for 1 to 2 hours or until
mixture mounds when stirred with a spoon. Stri in pecans and vanilla. Fold
in whipping 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. Submitted to magazine by Ginger Hendricksen, Wisconsin
Rapids, WS

Recipe by: Taste of Home magazine, June/July 98, p. 26

Posted to KitMailbox Digest by Cairn Rodrigues on Sep
28, 1998, converted by MM_Buster v2.0l.


Source from luhu.jp