Caramel Candy Pie

StepInstructionsIngredients
1.Crust - Heat oven to 450F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (refrigerate remaining pie crust for later use.) Bake at 450F for 9 to 11 minutes or until light golden brown. Cool.

  • 15oz package Pillsbury All Ready Pie Crusts

  • 1 teaspoon flour

2.Filling - In small bowl, sprinkle gelatin over water, let stand. In medium heavy saucepan, combine caramels and milk; heat over low heat until caramels are melted and mixture is smooth, stirring occasionally. Add softened gelatin; stir until dissolved. Refrigerate about 1 hour or until slightly thickened but not set, stirring occasionally.

  • 1 envelope unflavored gelatin

  • ¼ cup cold water

  • 14 oz package vanilla caramels

  • 1 cup milk

  • 1 ½ cups whipping cream, whipped

3.Fold caramel mixture into whipped cream. Pour into cooled, baked crust; refrigerate 2 hours or until set. 
4.Optional Topping - In small skillet, combine sugar and almonds; cooks over low heat until sugar is golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving garnish pie with caramelized almonds.

  • 2 tablespoons sugar

  • ¼ cup slivered almonds

 

Serves: Makes 8 Servings

Prep Time:

Source & History: Magazine Clipping

Notes:

 

Caramel Candy Pie