Caramel Candy Pie

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