Instructions:

Caramel Candy Pie

Single pie crust of your choice

Filling
1 envelope unflavored gelatin
1/4 cup cold water
1 cup milk
1 (14 ounce) package caramels
1 1/2 cups whipped cream

Topping
2 tablespoons granulated sugar
1/4 cup slivered almonds

Preheat oven to 450 degrees F.

Make pie crust of your choice for an unfilled one crust pie using a 9 inch pie pan. Bake at 450 degrees F for 9-11 minutes or until light golden brown. Cool completely.

In a small bowl, soften gelatin in water; set aside.

In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently. Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour or until mixture is slightly thickened but not set; stirring occasionally.

Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.

In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart.

Just before serving, garnish pie with caramelized almonds.