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Caramel: Caramel Candy Pie

Source of Recipe

Pillsbury Bakeoff Recipes


List of Ingredients

1 refrigerated pie crust
1 envelope unflavored gelatin
1/4 cup cold water
1 package vanilla caramels, unwrapped
1 cup milk
1 1/2 cups whipping cream, whipped
1/4 cup slivered almonds (topping)


Recipe

Heat oven to 450ºF. Prepare pie crust according to directions on package for 1 crust baked shell. Bake for 9-11 minutes until light golden brown; cool completely. In small bowl, sprinkle gelatin over water; let stand to soften.

In medium saucepan, combine caramels and milk. Cook over low heat until caramels are melted and mix is smooth, stirring occasionally. Stir in softened gelatin. Refrigerate 45-60 minutes until slightly thickened. Fold thickened caramel mix into whipped cream. Spoon into cooled baking shell. Refrigerate 2 hours until set.

In small skillet, combine 2 tbl. sugar with the slivered almonds; cook over low until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil-lined cookie sheet. Cool completely, then break apart. Just before serving, garnish pie with caramelized almonds. Store in fridge.