Side Pannel
Salted Caramel Whipped Cream Pie
Salted Caramel Whipped Cream Pie
- Recipe Submitted by maryjosh on 12/14/2016
Ingredients List
- FOR THE CRUST:
- 1 & 1/2 cups (5.5 to 6 ounces) vanilla wafer crumbs*
- 1/2 cup unsalted butter, melted
- FOR THE FILLING:
- 1 (0.25-ounce) envelope unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy cream, divided
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- store-bought caramel sauce
- sea salt, or other large flake salt
Directions
TO MAKE THE CRUST:
Stir together the cookie crumbs and butter until thoroughly combined.
Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer while you make the filling.
TO MAKE THE FILLING:
Stir together the gelatin and cold water, and allow to stand for 1 minute.
Heat 1/2 cup cream in the microwave for 45 seconds. Pour over the gelatin and whisk until the gelatin has dissolved. Refrigerate for 5 minutes.
Place the remaining 2 & 1/2 cups cream, brown sugar, and vanilla in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Gradually add the gelatin mixture and continue beating until medium peaks form.
Transfer the whipped cream to the prepared crust, and spread evenly. Refrigerate at least 6 hours.
Drizzle with caramel and sprinkle with a salt before serving.
Stir together the cookie crumbs and butter until thoroughly combined.
Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer while you make the filling.
TO MAKE THE FILLING:
Stir together the gelatin and cold water, and allow to stand for 1 minute.
Heat 1/2 cup cream in the microwave for 45 seconds. Pour over the gelatin and whisk until the gelatin has dissolved. Refrigerate for 5 minutes.
Place the remaining 2 & 1/2 cups cream, brown sugar, and vanilla in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Gradually add the gelatin mixture and continue beating until medium peaks form.
Transfer the whipped cream to the prepared crust, and spread evenly. Refrigerate at least 6 hours.
Drizzle with caramel and sprinkle with a salt before serving.
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