Caramel Candy Pie

Ingredients and Instructions

Single pie crust of your Choice

FILLING:

1 Envelope unflavored gelatin 1/4 cup Cold water

1 cup Milk 14 oz Package caramels

1 1/2 cups Whipped cream

TOPPING:

2 tbs Sugar 1/4 cup 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 almonds; 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.