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
We can follow the history of meal recipes far back into the far past, in fact as far back into history as early Egypt, and possibly even further than that. However, these, ancient cook books were just very simple pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to academics are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later, we find some books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the upper classes of that time. For the centuries that followed, the families of Europe strove to serve up the most extravagent meals, and as a result cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cookbooks were greatly in demand mostly as a result of increased literacy, people having more free time and having more disposable income. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Caramel Candy Pie recipe.
