 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
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 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:
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.
|
|