How To: Make Fort Knox Pie

Fort Knox pie is Husband's all-time favorite kind of pie… right up there with pecan pie! I made it our first Thanksgiving together, but since it's so tricky I haven't made it since... Well, this year he gets it again, and you get much better directions than I ever had!

Finished Fort Knox pie

Materials and Ingredients

  • Small saucepan
  • Blender
  • Medium sized bowl
  • Whisk
  • 1 envelope unflavored gelatin (usually near the Jello)
  • 1/4 cup cold water
  • 1-3/4 cups of heavy or whipping cream, divided into 1 c, 1/2 c, 1/4 c (A lot of recipe sites say to use 2 cups of cream, and then only account for 1-3/4 c of it. This is not only confusing, but it is weird.)
  • 6 ounces semi-sweet chocolate chips
  • 2 eggs
  • 1 t vanilla extract
  • 22 caramel candies
  • 2 T butter
  • 1 chocolate-flavored pie crust (or you could make your own, but that's not how I roll…)

Gathered ingredients

Directions

  1. Unwrap caramel candies and set aside for later.
  2. Pour water into saucepan, sprinkle gelatin powder on it, and let stand for 1 minute. (This is cool, it looks all crystally and sparkly, and it happens really quickly…) Stir over low heat until dissolved. Pouring powder
  3. Stir in 1 c cream, and bring to a boil.
  4. Pour into blender, add chocolate, and blend until chocolate is completely melted. (This should only take a couple seconds.)
  5. Add 1/2 c cream, eggs, and vanilla, and blend until completely mixed.
  6. Pour mixture into a bowl and refrigerate until it's thickened (usually about 15-20 minutes). Refrigerated chocolate goop
  7. Change tracks while chocolate is gooifying… Rinse out saucepan, and heat caramels, 1/4 c cream, and butter. Simmer on low, stirring constantly to avoid boiling around the edges, until caramels are melted. Melting the caramel/cream/butter goop
  8. Pour into the crust, and let cool for about 10 minutes. At the risk of sounding Martha, these 10 minutes are perfect for emptying the dishwasher, putting the stuff you used away, cleaning your blender (my favorite way of cleaning blenders: fill it 2/3 of the way with hot water, add a couple squirts of dish soap, and turn on high for a bit!), etc… Don't do what I did, and forget about the caramel pan until it's solidified! Caramel goop in the crust
  9. Whisk the chocolate goop until smooth, and pour into crust. (Be careful not to overfill your crust, or you'll get chocolate goo all over your fridge… I am an advocate of chocolate in most situations, but spilled inside my fridge is decidedly not one of them.) Put the plastic cover back on the pie, and refrigerate (or leave outside, with my weather…) until firm. Yumm! Stirred chocolate goopPoured chocolate goop

If you have extra chocolate (which will happen, if you use a store-bought shell) you can scoop the rest of the chocolate into a mug and put it in the fridge to solidify on its own. A bit of a warning, though—you used semi-sweet chocolate chips and no sugar in the chocolate goop to counteract the sweetness of the caramel, but since there's no caramel in the mug, it will taste a bit bitter. Just don't eat it expecting chocolate pudding, and you'll be fine…

P.S. Agh, I forgot to take a picture of a slice of the pie, with the gooey caramel coming out the side! Oh well, I will just have to make the pie again… Mwa-ha-ha… Also, when I make the pie again perhaps I can make up for the lack of decent pictures for the middle of the process…

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I'm a working, crafting, loving, baking, home improving Mamma, trying to make my corner of the world better. I also happen to write a lot about my little boy, because I think he's fantastically hilarious!

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