Fort Knox Pie

If you've read the "About" tab at the top of this blog, you already know how Fort Knox Pie figures into Dinner Plan-it....and that I promised early on to post the recipe for this decadent dessert.  If you haven't read the "About" tab yet, go ahead....I'll wait until you get back.  Okay, all caught up and ready to go now?  

First of all...MAKE THIS PIE!  Yes, it warrants all caps, it is THAT good!  We not only make it for Thanksgiving, we make it for Christmas.  And for guests.  And for Easter.  Aw heck, we make it all through the year and enjoy it ever bit as much every single time.  

I'm posting the recipe before I have a picture of it so you have time to get the ingredients to make it for Thanksgiving yourself.  Trust me.  It is gorgeous!  

Although there isn't a picture here - yet - let me describe the vision....imagine a dark, rich, buttery chocolate crust studded with pecans.  In the bottom of that crust lies a pool of liquid gold caramel.  On top of the caramel is smooth, decadent dark chocolate mousse - light, creamy sensuous....oh yes. Once you cut into this temptation, the caramel oozes ever so gently from the pie and slowly onto the serving plate - not too much, just enough to catch your eye with a subtle come hither golden look.  And, if you're into over-the-top, full on luxury, go ahead and whip some heavy cream into fluffy clouds - maybe kissed with a little Godiva chocolate liqueur or some dark aged rum, then spoon it over the top, letting it settle into soft mounds just waiting for you to....ooops...this IS a family  blog...so sorry.  Okay...check back tomorrow for an actual picture....or maybe you'd simply prefer to keep the picture you already have in your head.  Here's the recipe!

And.....here's the pic!(Better late than never!)

Ft. Knox Pie

• 1 envelope unflavored gelatin - Knox gelatin

• 1/4 cup water

• 2 cups heavy cream - divided

• 6 ounces chocolate chips - my favorite chips are Ghirardelli

• 2 large eggs

• 1 teaspoon vanilla extract

• 22 pieces caramel candy

• 2 tablespoons butter

• 2 cups Famous Chocolate Wafer Cookies crushed into crumbs - When I can't find Famous Chocolate Wafer Cookies, I use chocolate graham crackers - to make this gluten-free, see note below

• 3/4 cup pecans, finely chopped

• 1/2 cup melted butter

In small saucepan, sprinkle gelatin over water and let stand for 1 minutes.  Stir over low heat until dissolved.  Stir in 1 c. cream, bring to boil & pour into blender with chocolate.  Process until chocolate is melted.  Through the hole in the top while processing, add 1/2 c. cream, eggs and vanilla; process until well-blended.  Pour into bowl and chill until thickened, about 15 minutes.

Make crust by mixing 2 c. chocolate wafer crumbs, 3/4 c. finely chopped pecans and the melted butter.  Press into 9" springform pan and up sides for a high rim.  Bake at 350 for 10 minutes.  Cool.

In another small saucepan, mix caramels, 1/4 c. cream and butter.  Stir until melted; pour into crust and cool for 10 minutes.

With whisk, beat chocolate mixture until smooth, pour into crust and chill until firm, at least 8 hours - I always make this the night before serving.    Top with whipped cream.

This originally came from a magazine advertisement for Knox Gelatin back in the 80's.
 
Servings: 12

Note: Use GF chocolate cookies to make this GF.  I like Pamela's Extreme Chocolate Mini Cookies for the crust.  They come in a 7 oz. bag.  If you can't find them at your local gluten-free store (Soergel's in Wexford, PA is my favorite!), order them online.
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