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Caramel Candy Pie


Pie Crust




  1. Heat oven to 450 degrees F.
  2. Make pie crust of your choice for an unfilled one crust pie using a 9 inch pie pan. Bake at 450 degrees F for 9-11 minutes or until light golden brown. Cool completely.
  3. In a small bowl, soften gelatin in water; set aside.
  4. 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 or until mixture is slightly thickened but not set; stirring occasionally.
  5. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.
  6. 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 or greased cookie sheet. Cool; break apart.
  7. Just before serving, garnish pie with caramelized almonds.

Posted by kdipaolo at Recipe Goldmine 6/4/01 8:34:19 pm.


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