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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This is a modified version of a recipe found on a Knox gelatin box. Cook time is chill time. Ingredients:
1 chocolate cookie pie crust |
3/4 cup finely chopped pecans |
1 (1/4 ounce) envelope knox unflavored gelatin |
1/4 cup cold water |
2 cups whipping cream or 2 cups heavy cream |
6 ounces semi-sweet chocolate chips |
2 eggs |
1 teaspoon vanilla |
22 caramels |
2 tablespoons butter |
Directions:
1. Spread pecans evenly in the bottom of pie shell.
2. In a small saucepan, sprinkle gelatin over water; let stand 1 minute.
3. Stir over low heat till completely dissolved.
4. Stir in one cup of cream.
5. Bring to a boiling point; put in a blender along with chocolate chips.
6. Process until chocolate is melted.
7. While processing, add 1/2 cup of cream, eggs and vanilla; process until blended.
8. Pour into bowl and chill until thickened, about 15 minutes.
9. In small pan combine caramels, 1/4 cup of cream and butter.
10. Simmer, stirring occasionally, till caramels are melted.
11. Pour onto crust.
12. Let cool 10 minutes.
13. With whisk or spoon, beat gelatin mixture till smooth.
14. Pour into crust; chill till firm.
15. Garnish with remaining cream, whipped.
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