Serves: 8
Total Calories: 452
Combine cookie crumbs, pecans and 1/2 cup melted butter or margarine.
-Press into 9-inch pie pan and up sides to form high rim.
-Bake at 350 for 10 minutes: cool.
In small saucepan, sprinkle gelatin over water: let stand 1 minute.
Stir over low heat untill completely dissolved.
-Stir in 1 cup cream. Bring to a boiling point: add to blender with chocolate
-Process till chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla: process till blended
-Pour into bowl and chill until thickened, about 15 minutes
In a small saucepan, combine caramels, 1/4 cup cream and butter. Simmer, stirring occasionaly, till caramels are melted.
-Pour onto crust.
-Let cool 10 minutes
With whisk or spoon, beat gelatin mixture till smooth. Pour into crust: chill till firm.
This Fort Knox Pie recipe is from the Cook'n and Roasting Cookbook. Download this Cookbook today.
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