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    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.
    Cool completely.
    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.




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