Caramel Candy Pie

INGREDIENTS

INSTRUCTIONS

           FILLING:
           TOPPING:
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
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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