FLUFFY CARAMEL PIE

Fluffy Caramel Pie image

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

Provided by Taste of Home

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 471 calories, Fat 28g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 362mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.