8 Servings
1 pie crust, of your choice
Filling:
1 envelope unflavored gelatin
1/4 cup cold water
1 cup milk
14 ounces caramel candies (unwrapped)
1 1/2 cups whipped cream
Topping:
2 tablespoons sugar
1/4 cup 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 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.
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