** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 450 F Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan.
2. Bake at 450F for 9-11 minutes or until light golden brown.
3. Cool completely. In a small bowl, soften gelatin in water; set aside.
4. In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently.
5. Add softened gelatin; stir until gelatin is dissolved.
6. Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally.
7. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly.
8. 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.
9. Immediately spread on foil or greased cookie sheet.
10. Cool; break apart. Just before serving, garnish pie with caramelized almonds.
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Dietary Notes:
This recipe is low-cholesterol with 12.25mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Tree Nuts, MSG, Almonds, Natural Sweeteners allergies.
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