Salted Caramel Whipped Cream Pie

Ingredients

• 1.5 cup vanilla wafer crumbs (About 105 g; substitute another favorite crunchy cookie if desired.)
• 0.5 cup unsalted butter (Melted.)
• 1 envelope unflavored gelatin
• 2 tbsp cold water
• 3 cup heavy cream (Divided: 1/2 cup for dissolving the gelatin and 2 1/2 cups for whipping.)
• 0.25 cup light brown sugar (Firmly packed.)
• 1 tsp vanilla extract
• caramel sauce (Store-bought; a thick sauce is recommended. Use enough to drizzle over the pie.)
• sea salt (Or another large-flake salt; sprinkle to taste.)

Steps

1. 1

   Make the crust: Stir together the vanilla wafer crumbs and melted butter until thoroughly combined.

2. 2

   Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while preparing the filling.

3. 3

   Make the filling: Stir together the gelatin and cold water, then let the mixture stand for 1 minute.

4. 4

   Heat 1/2 cup of the heavy cream in the microwave for 45 seconds. Pour the hot cream over the gelatin mixture and whisk until the gelatin has dissolved.

5. 5

   Refrigerate the cream-and-gelatin mixture for 5 minutes.

6. 6

   Place the remaining 2 1/2 cups heavy cream, brown sugar, and vanilla in a large, cold mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium-high speed until the cream begins to thicken.

7. 7

   Gradually add the chilled gelatin mixture and continue beating until medium peaks form.

8. 8

   Transfer the whipped cream to the prepared crust and spread it evenly.

9. 9

   Refrigerate the assembled pie for at least 6 hours.

10. 10

    Before serving, drizzle the pie with caramel sauce and sprinkle with sea salt or another large-flake salt.

Notes

The author recommends a thick caramel sauce so it holds up well on the whipped cream. The crust can be made with graham crackers, chocolate wafers, Biscoff, or another crunchy cookie; measure substitutions by volume because cookie weights vary. Freezing the crust keeps the dessert no-bake. The author also notes that cookie crusts may be baked at 350°F for about 10 minutes for a sturdier crust, but that optional method is not required here.

Nutrition per serving

• dessert
• pie
• no-bake
• chilled
• vegetarian
• make-ahead
• summer
• sweet-and-salty