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Caramel: Fluffy Caramel Pie

Source of Recipe

Ginger Hendricksen


List of Ingredients

1 1/2 cups crushed gingersnaps (30 cookies)
1/4 cup butter

FILLING:
1/4 cup cold water
1 envelope unflavored gelatin
28 caramels
1 cup milk
1 dash salt
1/2 cup chopped pecans
1 teaspoon vanilla
1 cup whipping cream, whipped
caramel ice cream topping


Recipe

Combine the cookie crumbs and butter;press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and chill. Meanwhile, place cold water in a 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. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon. Stir in pecans and vanilla. 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.