Caramel Candy Pie Recipe
Ingredients:
- Filling
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup milk
- 1 (14 ounce) package caramels
- 1 1/2 cups whipped cream
- Topping
- 2 tablespoons granulated sugar
- 1/4 cup slivered almonds
Directions:
- Preheat oven to 450 degrees F.
- Make pie crust of your choice for an unfilled one crust pie using a 9 inch pie pan. Bake at 450 degrees F 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 or 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.