RECIPE OF THE MONTH

Fort Knox Pie

This recipe is from an old issue of Chocolatier magazine. It was actually an advertisement for Knox Gelatine. I've made this one many times and the only time I wasn't really happy with it (although I still ate most of it myself and enjoyed every bite) was the time I used 30 caramels instead of the suggested 22. The filling ended up being too solid to cut easily with a fork.

Anyway, try this one. It's very easy and never fails to impress your guests.

Serves 8

Ingredients

CRUST

• 2 cups chocolate wafer crumbs
• 3/4 cup finely chopped pecans
• 1/2 cup melted butter or margarine

FILLING

• 1 envelope Knox unflavoured gelatine
• 1/4 cup cold water
• 2 cups whipping cream, divided
• 6 ounces semi-sweet chocolate chips
• 2 eggs
• 1 teaspoon vanilla extract
• 22 caramels (about 1 cup, and Kraft really are the best)
• 2 tablespoons butter

Instructions

CRUST

Combine wafer crumbs, pecans and butter. Press into 9-inch pie pan and up sides to form high rim. Bake at 350F for 10 minutes. Cool.

FILLING

In small saucepan, sprinkle gelatine over water; let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to boiling point; add to blender with chocolate. Process until chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla; process until blended. Pour into bowl, chill until thickened, about 15-20 minutes.

In small pan, combine caramels, 1/4 cup cream and butter. Simmer, stirring occasionally until caramels are melted. Pour onto crust. Let cool 10 minutes.

With whisk or spoon, beat gelatine mixture until smooth. Pour onto crust; chill until firm. Garnish with remaining cream, whipped.

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