Old knox gelatin recipe

FORT KNOX PIE

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1 envelope Knox unflavored
gelatine

1/4 c. cold water

2 c. (1 pt.) whipping or heavy
cream

2 eggs

1 (6 oz.) bag semi-sweet

chocolate chips

1 tsp. vanilla extract

1 c. caramels (about 22)

2 Tbsp. butter

Chocolate-Pecan crust*

In small saucepan, sprinkle unflavored gelatine over
water; let stand 1 minute. Stir over low heat until gelatine
is completely dissolved, about 3 minutes. Stir in 1 cup cream.

Bring just to boiling point, then immediately add to blender
with chocolate. Process until chocolate is completely melted,
about 1 minute. While processing, through feed cap, add 1/2
cup cream, eggs and vanilla; process until blended. Pour into
large bowl and chill until thickened, about 15 minutes.

Meanwhile, in small saucepan, combine caramels, 1/4 cup
cream and butter. Simmer over low heat, stirring occasionally,
until caramels are completely melted and mixture is smooth.

Pour onto prepared crust to cover bottom; let stand at room
temperature to cool, about 10 minutes. With wire whisk or
spoon, beat gelatine mixture until smooth. Pour into prepared
pie crust; chill until firm, about 3 hours.

Garnish with
remaining cream, whipped. Makes about 8 servings.

*Chocolate-Pecan Crust: In small bowl combine 1 (8 1/2
ounce) box chocolate wafer cookies, crumbled (about 2 cups
crumbs), 3/4 cup finely chopped pecans and 1/2 cup melted
butter or margarine. Press into 9-inch pie pan and press up
sides to form a high rim. Bake at 350 degrees for 10 minutes; cool.

Fort Knox Pie

Serves: 4

1 ounce gelatin

1/4 cup water

1 pint whipped cream

6 ounces semi-sweet chocolate chips

2 eggs

1 teaspoon vanilla extract

22 caramel candy

2 tablespoons butter

2 cups chocolate wafers crumbs

3/4 cup pecans

1/2 cup butter

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.

Thank you, Peanut Patty. I've got my one time "signature" dessert recipe back.