Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dawn Vezina      

Recipe Categories:

    Fluffy Caramel Pie

    Source of Recipe

    CD Kitchen

    List of Ingredients

    1 1/2 c Crushed gingersnaps; (about 30)
    1/4 c Butter or margarine; melted
    1/4 c Cold water
    1 Envelope unflavored gelatin
    28 Caramels
    1 c Milk
    1 ds Salt
    1/2 c Chopped pecans
    1 ts Vanilla extract
    1 c Whipping cream; whipped
    Caramel ice cream topping; for garnish
    Additional pecans; optional


    Combine the cookie crumbs and butter, press onto the bottom and up the sides of a greased 9 inch pie plate. Cove and chill. Meanwhile, place cold water in heavy saucepan; sprinkle with gelatin. Let stand for 1 min. Add caramels, milk and salt; cook and stir over Low heat until gelatin is dissolved and caramels are melted. Refrigerate for 1 to 2 hrs or until mixture mounds when stirred with a spoon. Stir in pecans and vanilla. Fold in whipping cream. Pour into crust. Refrigerate for 6 hrs or overnight. Garnish with ice cream topping and pecans, if desired. Store in the refrigerator. Yield: 6-8 servings.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |