Caramel candy pie

Yield: 8 Servings Sin

Ingredients:

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

Instructions:

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