Recipe - Caramel Candy Pie

Single pie crust of your
Choice
FILLING:
1 Envelope unflavored gelatin
One fourth cup Cold water
1 cup Milk
14 ounce Package caramels
1 One half cup Whipped cream
TOPPING:
2 tablespoon Sugar
One fourth 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 911 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 BakeOff Cookbook, c. 1990

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip