Caramel Candy Pie

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


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


  1. 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. 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. 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. 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. 5 Just before serving, garnish pie with caramelized almonds. Store pie in refrigerator.




Nutrition Information

Recipe Step Photos

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