Caramel candy pie

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Caramel Candy Pie
  Categories: Pies, Christmas, Desserts, Cyberealm
       Yield: 8 servings
  
            Single pie crust of your
            Choice
            FILLING:
       1    Envelope unflavored gelatin
     1/4 c  Cold water
       1 c  Milk
      14 oz Package caramels
   1 1/2 c  Whipped cream
            TOPPING:
       2 tb Sugar
     1/4 c  Slivered almonds
  
   Preheat oven to 450F.
   
   Make pie crust of your choice for a unfilled one crust pie using a 9
   inch pie pan. Bake at 450F 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 our 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 almnds; 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.
   
   Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The
   Pillsbury Bake-Off Cookbook, c. 1990
  
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