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Caramel Pie
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Caramel Cream Pie with Candied Almonds

A caramel flavored cream pie topped with candied almonds.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8
Author Cookie Madness

Ingredients

  • 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

Instructions

  • 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.

Notes

Final Note: Todd loved this pie and the flavor was great. My only complaint it that with 1 tablespoon of gelatin, it is a little too stiff for my liking. I'd be interested in hearing your thoughts, however, I plan on testing the recipe with 2 teaspoons of gelatin rather than 1 tablespoon.