Caramel Candy Pie

Instructions

1. 1

   Preheat oven to 450F.

2. 2

   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.

3. 3

   In a small bowl, soften gelatin in water; set aside.

4. 4

   In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.

5. 5

   Add softened gelatin; stir until gelatin is dissolved.

6. 6

   Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally.

7. 7

   Fold caramel mixture into whipped cream.

8. 8

   Pour into cooled baked crust; spread evenly.

9. 9

   Refrigerate 2 hours or until firm.

10. 10

    In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly.

11. 11

    Immediately spread on foil or greased cookie sheet.

12. 12

    Cool; break apart.

13. 13

    Just before serving, garnish pie with caramelized almonds.