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August 2, 2011
No-Bake Pecan Pie
Traditional Cakes & Pies
Prep time:
10 minuteschilling time:
30 minutes“My brother and I were assigned the task of unwrapping the caramels for this pie.”
Ingredients
Serves 6
- 8 ounces vanilla caramel candies
- 3/4 cup evaporated milk
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1/8 teaspoon salt
- 2 1/2 cups whipped topping
- 1 (9-inch) baked piecrust
- 3/4 cup pecan pieces, toasted
Directions
1
Combine caramels and evaporated milk in a large saucepan. Cook over low heat until the caramels are melted, about 7 minutes.
2
Soften gelatin in cold water in a measuring cup. Add gelatin mixture and salt to caramel mixture and mix well. Spoon into a large bowl.
3
Chill, covered, until mixture is thickened, about 30 minutes.
4
Fold the whipped topping into the caramel mixture.
5
Spoon filling into piecrust. Sprinkle toasted pecan pieces on top. Chill, covered, until serving time. Serve with additional whipped topping, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When Grandma wanted to make this pie prettier for company, she used pecan halves instead of pecan pieces. She sautéed the pecans in a skillet over medium heat or baked them on a baking sheet in a 400°F oven until she could smell the warm, nutty aroma. She watched the pecans carefully because she knew that nuts go from toasted to burnt very quickly.
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