Caramel Candy Pie
Source of Recipe
List of Ingredients
Single pie crust of your
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Milk
14 oz Package caramels
1 1/2 c Whipped cream
2 T Sugar
1/4 c Slivered almonds
Preheat oven to 450F.
Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan.
Bake at 450F for 9-11 minutes or until light golden brown.
In a small bowl, soften gelatin in water; set aside.
In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.
Add softened gelatin; stir until gelatin is dissolved.
Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally.
Fold caramel mixture into whipped cream.
Pour into cooled baked crust; spread evenly.
Refrigerate 2 hours or until firm.
In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly.
Immediately spread on foil or greased cookie sheet.
Cool; break apart.
Just before serving, garnish pie with caramelized almonds.