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Caramel Candy Pie

(6)

4 reviews

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

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

Bake-Off® Contest 04, 1952

Florence Ries

Sleepy Eye, Minnesota

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 10g 52% Trans Fat 0g
Cholesterol: 45mg; 16%
Sodium: 230mg; 9%
Total Carbohydrate: 45g; 15%
Dietary Fiber 0g 0% Sugars 23g
Protein: 5g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 0%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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