1 single pie crust of your
1 choice
1 filling:
1 envelope unflavored gelatin
1/4 cup cold water
1 cup milk
14 oz package caramels
1 1/2 cup whipped cream
1 topping:
2 tbsp sugar
1/4 cup slivered almonds
Directions
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
Servings: 8 servings
Caramel Candy Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Pie
The History of Recipes
Academics have traced the existence of recipes far back into the far past, certainly as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these early records were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As our culinary historical trip moves to more modern times we find a couple of recipe books which date from the 14th Century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that appears on menues today, but instead accounts of the types of food on the tables of the rich and wealthy people of the period. Over the next few centuries, the powerful and rich competed to serve the most exotic meals, and as a consequence, cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes of the day. By the arrival of the twentieth century, cookbooks are highly popular mostly due to more people being able to read, more free time and having more money to spend. The introduction of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Caramel Candy Pie recipe.
