Serves: 8
Total Calories: 500
Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9- inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.
In small bowl, sprinkle gelatin over water let stand to soften. In medium saucepan, combine caramels and milk. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Stir in softened gelatin. Refrigerate 45 to 60 minutes or until slightly thickened. Fold thickened caramel mixture into whipped cream. Spoon into cooled baked shell. Refrigerate 2 hours or until set.
Line cookie sheet with foil. In 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-lined cookie sheet. Cool completely break apart. Just before serving, garnish pie with caramelized almonds. Store in refrigerator.
Nutrition Per Serving: Calories 530 Protein 6g Carbohydrate 55g Fat 32g Sodium 280mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Caramel Candy Pie recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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