You are here

Caramel Pecan Pie

Pie.Chef's picture
Ingredients
  Graham cracker crust 1
  Vanilla caramels 8 Ounce (28 Pieces)
  Milk 1 1⁄4 Cup (20 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Whipping cream 1 Cup (16 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

Prepare Graham Cracker Crust.
Press crumb mixture onto bottom and sides of a 9-inch pie plate.
Chill.
In heavy saucepan heat vanilla caramels and milk over low heat for 20 to 30 minutes or till caramels are melted, stirring frequently.
Meanwhile, soften unflavored gelatin in cold water.
Add softened gelatin to caramel mixture; stir till gelatin is dissolved.
Stir in vanilla and salt.
Chill gelatin mixture to the consistency of corn syrup, stirring occasionally.
Immediately whip cream till soft peaks form.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in whipped cream.
Fold in nuts.
Chill till mixture mounds when spooned.
Turn into crumb crust.
Chill several hours or overnight till set.
Cover; chill to store.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pecan

Rate It

Your rating: None
4.226925
Average: 4.2 (13 votes)