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