Caramel Cream Pie
photo by pies & cakes & cookies ohmy!
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 (14 ounce) bag caramels (unwrapped)
- 1 (1/4 ounce) envelope unflavored gelatin
- 12 ounces Cool Whip
- 1 cup milk
- 1⁄4 cup warm water
- 1 (9 inch) baked pie crusts
directions
- Prepare your pie crust and let it cool.
- In a small bowl, combine gelatin with warm water. Let soften about 10 minutes.
- In a small saucepan, combine caramels and milk. Cook and stir over a medium heat stirring frequently til mixture is smooth.
- Transfer to a medium bowl and add gelatin. Mix thoroughly and chill for 30 minutes.
- Don't let it chill longer. The mixture will become too thick to work with, and filling will be lumpy.
- Mix chilled caramel with half of cool whip. Pour into baked pie shell and chill another 3 hours til firm. Before serving top pie with remaining cool whip, or dollop on individual servings.
- This is good with candied nuts on top.
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RECIPE SUBMITTED BY
<p><span style="color: #993366;">I credit my mother and aunt for my love of cooking--Mom for her creativity and my aunt for putting the apron on me and letting me go. I enjoy baking most of all and when I get time, that's what I do for fun. There's never a shortage of takers! During the holidays I am a maniac for baking cookies and every year around late October, I start prowling for new creative, different ideas.</span></p>