Here’s a recipe you don’t run across every day. It’s an old one — a very basic caramel cream pie which was invented in 1952. I believe it was a Pillsbury Bake-off entry one year but am still gathering details. Wherever it came from, it’s a winner. With 1 tablespoon of gelatin, I found the texture rather stiff, but Todd thought it was fine.
This pie is very easy, but there is a lot of cooling and chilling time involved, so it’s a good pie to make on a Sunday.
Caramel Cream Pie with Candied Almonds
- 1 9 inch unbaked deep-dish pie crust
- 1 packet unflavored gelatin 1 packet = 1 tablespoon -- see note at bottom
- 1/4 cup warm water
- 1 14 oz package of caramels (such as Kraft), unwrapped
- 1 cup milk
- 1 1/2 cups heavy cream whipped to make about 3 cups
- 2 tablespoons granulated sugar
- 1/3 cup slivered almonds
- Optional: caramel syrup and whipped cream for garnishing
- Bake pie crust as directed on package or prepare your own pie crust, blind bake it and allow it to cool completely.
- Place 1/4 cup of water in a small bowl. Sprinkle 1 packet of gelatin over water and let it sit for 5 minutes to soften.
- Meanwhile, in a heavy saucepan, combine caramel and milk. Heat over medium-low, stirring often, until caramels melt and mixture is smooth. Stir in gelatin. Transfer to a bowl and chill for 60 minutes or until it is slightly thickened (it will not be super thick....just slightly thicker than before).
- Fold the caramel mixture into the bowl of whipped cream. Pour into pie shell - it will go up to the very top. Chill for 4 hours or until set.
- Before serving, prepare the candied almonds. In a large skillet, stir together the sugar and almonds. Cook the almonds, stirring constantly, over medium heat. The sugar will start to melt and caramelize....be patient, because it takes at least 5 minutes. Continue stirring and watching almonds. When the almonds become golden brown, spoon them out onto a sheet of foil to cool and crisp. When ready to serve, break the almonds apart and sprinkle on pie.