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Caramel Candy Pie
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This recipe was a winner in the Pillsbury 4th Annual Bake-Off Contest in 1955.
Pastry for a one crust pie
1 envelope unflavored gelatin
1/4 cup water
1 (14 oz.) pkg. caramels
1 cup milk
1-1/2 cups whiping cream, whipped
Topping:
2 tbl. sugar
1/2 cup slivered almonds
Preheat oven to 450*. Bake pie crust for 9-11 minutes.
Cool completely.
In a samll bowl, sprinkle gelatin over water: let stand to soften. In a medium saucepan, combine caramels and milk. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Stir in softened gelatin. Refrigerate 45-60 minutes or until slightly thickened. Fold thickened caramel mixture into whipped cream. Spoon into cooled pie shell. Refrigerate 2 hours or until set.
Line a cookie sheet with foil. 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 lined cookie sheet. Cool completely: break apart. Just before serving, garnish pie with carmelized almonds. Store in the refrigerator.
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