Bake-Off® Contest 04, 1952
Sleepy Eye, Minnesota

Caramel Candy Pie

Caramel mixture mixed into whipped cream and garnished with caramelized almonds upon pie crusts is a perfect dessert to treat your guests.

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  • prep time 40 min
  • total time 5 hr 15 min
  • ingredients 8
  • servings 10
 

Ingredients

1
package unflavored gelatin
1/4
cup cold water
1
bag (14 oz) caramels, unwrapped
1
cup milk
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
cups whipping cream
1/4
cup slivered almonds
2
tablespoons sugar

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LOCATION

Steps

  • 1 In small bowl, sprinkle gelatin over water; let stand to soften. In 2-quart saucepan, cook caramels and milk over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Stir in softened gelatin. Refrigerate until slightly thickened, stirring occasionally, 45 to 60 minutes.
  • 2 Meanwhile, heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
  • 3 In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold thickened caramel mixture into whipped cream. Pour into cooled baked shell. Refrigerate at least 4 hours or overnight before serving.
  • 4 Meanwhile, line cookie sheet with foil. In 7-inch skillet, cook almonds and sugar over medium-low heat, stirring constantly, until sugar is melted and almonds are golden brown. Immediately spread on cookie sheet. Cool completely, then break apart.
  • 5 Just before serving, garnish pie with caramelized almonds. Store pie in refrigerator.
  • 1 In small bowl, sprinkle gelatin over water; let stand to soften. In 2-quart saucepan, cook caramels and milk over medium-low heat, stirring occasionally, until caramels are melted and mixture is smooth. Stir in softened gelatin. Refrigerate until slightly thickened, stirring occasionally, 45 to 60 minutes.
  • 2 Meanwhile, heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
  • 3 In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold thickened caramel mixture into whipped cream. Pour into cooled baked shell. Refrigerate at least 4 hours or overnight before serving.
  • 4 Meanwhile, line cookie sheet with foil. In 7-inch skillet, cook almonds and sugar over medium-low heat, stirring constantly, until sugar is melted and almonds are golden brown. Immediately spread on cookie sheet. Cool completely, then break apart.
  • 5 Just before serving, garnish pie with caramelized almonds. Store pie in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
230mg
230%;
Total Carbohydrate
45g
45%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
0%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.