Ann Baker | Bowie-Cass EC
1 envelope unflavored gelatin (1/4 ounce)
1/4 cup cold water
1 package vanilla caramels (14 ounces), unwrapped
3/4 cup whole milk
2 cups heavy whipping cream
1 frozen 9-inch deep-dish pie crust, baked as directed on package and cooled
2 SKOR or Heath toffee candy bars (1.4 ounces each), crushed
1. In a small bowl, sprinkle gelatin over water; let stand to soften.
2. In a medium saucepan, combine caramels and milk. Cook over medium-low heat, stirring often until caramels are melted and mixture is smooth. Stir in softened gelatin. Refrigerate 45–60 minutes until slightly thickened, stirring occasionally.
3. Meanwhile, in a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold thickened caramel mixture into whipped cream. Pour into cooled, baked pie shell.
4. Refrigerate at least 4 hours. Just before serving, garnish pie with crushed candy bars. Keep chilled until serving time.
Servings: 8. Serving size: 1 slice. Per serving: 362 calories, 4.36 g protein, 21.74 g fat, 36.07 g carbohydrates, 0.26 g dietary fiber, 169 mg sodium, 22.47 g sugars, 58 mg cholesterol