Caramel Candy Pie
Source of Recipe
Internet
List of Ingredients
Yield: 8 servings
Single pie crust of your
Choice
FILLING:
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Milk
14 oz Package caramels
1 1/2 c Whipped cream
TOPPING:
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.
Recipe
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