Caramel Candy Pie



INGREDIENTS:

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

DIRECTIONS:

1. Preheat oven to 450F.
  
2. 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.
  
3. 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.
  
4. 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.



Caramel Candy Pie