| 1 | Preheat oven to 450°F. |
| 2 | Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan. |
| 3 | Bake at 450f for 9-11 minutes or until light golden brown. |
| 4 | Cool completely. |
| 5 | In a small bowl, soften gelatin in water; set aside. |
| 6 | 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. |
| 7 | Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally. |
| 8 | Fold caramel mixture into whipped cream. |
| 9 | Pour into cooled baked crust; spread evenly. |
| 10 | Refrigerate 2 hours or until firm. |
| 11 | In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. |
| 12 | Immediately spread on foil or greased cookie sheet. |
| 13 | Cool; break apart. |
| 14 | Just before serving, garnish pie with caramelized almonds. |
