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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 24 |
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I haven't tried these yet; I found the recipe in an old issue of Womans Day and thought it sounded really good and pretty darn easy, so figured I would share it. Cooking time includes chilling time Ingredients:
1 refrigerated ready to bake 9 inch pie shell |
3/4 cup caramel ice cream topping |
2 large eggs |
2 tablespoons butter, melted |
1 teaspoon vanilla extract |
1 (10 ounce) can salted mixed nuts |
Directions:
1. Heat oven to 450 degrees; line a 9 inch round cake pan w/ foil, letting ends extend about 2in.
2. above pan.
3. Unfold pie crust into pan; press into pan, folding edges down slightly to make a 1 inch high lip; press edges gently with a fork, then prick crust all over with a fork.
4. Press a sheet of foil snugly onto crust and bake for 12 minutes; remove foil and bake for 6 minutes more until lightly browned; remove from oven and set aside;.
5. reduce oven heat to 350 degrees.
6. Whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended; pour into crust; scatter nuts evenly across top of filling.
7. Bake 25 to 30 minutes until puffed, lightly browned and a knife inserted near center comes out clean.
8. Remove to a wire rack to cool; refrigerate at least fours hours to firm; when firm lift foil by edges to rack to cut; cut into 24 wedges.
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