Title: Caramel Candy Pie
Categories: Cake Dessert
Yield: 8 Servings

		Single pie crust of your
		Choice
		FILLING:
1		Envelope unflavored gelatin
1/4	c	Cold water
1	c	Milk
14	oz	Package caramels
1 1/2	c	Whipped cream
		TOPPING:
2	tb	Sugar
1/4	c	Slivered almonds

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

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