Caramel candy pie

8 servings

Ingredients

Quantity Ingredient
Single pie crust of your
Choice
FILLING:
1 Envelope unflavored gelatin
¼ cup Cold water
1 cup Milk
14 ounces Package caramels
1½ cup Whipped cream
TOPPING:
2 tablespoons Sugar
¼ cup Slivered almonds

Directions

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 almnds; 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.

Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The Pillsbury Bake-Off Cookbook, c. 1990

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