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Recipe: Caramel Candy Pie |
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Cooked by: Chef / Last Modified: 8/7/2008 / Number of Servings: 8 |
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Ingredients: 1 Single pie crust 1 Envelope unflavored gelatin 1/4 Cup(s) Cold water 1 Cup(s) Milk 14 Ounce(s) Package caramels 1 1/2 Cup(s) Whipped cream 2 Tablespoon(s) Sugar 1/4 Cup(s) Slivered almonds |
Directions:
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.
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