Caramel Candy Pie

  • on February 24, 2007
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Ingrients & Directions

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 tb 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 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.

8 Servings

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