Caramel Candy Pie Recipe

Ingredients

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


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We hope you enjoy this Caramel Candy Pie recipe.

 


Caramel Candy Pie Recipe, one of many tasty recipes brought to you by Recipes Ideas




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