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.
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 or 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 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.
Just before serving, garnish pie with caramelized almonds.
Posted by kdipaolo at Recipe Goldmine 6/4/01 8:34:19 pm.