Caramel-Nut Wedges
A Uncategorized recipe with refrigerated ready-to-bake pie crust from a 15 oz box of 2, fat-free caramel ice cream topping, large eggs. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
Heat oven to 450°.
- 2
Line a 9-inch round cake pan with foil, letting ends extend about 2-inches above pan.
- 3
Unfold pie crust in pan.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1) - 4
Press into pan and fold edges down slightly to make a 1-inch high lip.
- 5
Press edges gently with a fork, then prick crust with fork.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1) - 6
Press a sheet of foil slightly and snugly onto crust.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1) - 7
Bake 12 minutes; remove foil off top and bake 6 minutes more until lightly browned.
- 8
Reduce heat to 350°.
- 9
Whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended.
fat-free caramel ice cream topping(3/4 c)large eggs(2)stick butter melted(2 tbsp)vanilla extract(1 tsp) - 10
Pour into crust and scatter nuts evenly on top.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1)10 oz can salted mixed nuts(1) - 11
Bake 25 to 30 minutes until puffed and lightly browned.
- 12
Cool, then refrigerate 4 hours to firm.
- 13
Lift foil by ends to cutting board and cut into 24 wedges.
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Caramel-Nut Wedges
A Uncategorized recipe with refrigerated ready-to-bake pie crust from a 15 oz box of 2, fat-free caramel ice cream topping, large eggs. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
Heat oven to 450°.
- 2
Line a 9-inch round cake pan with foil, letting ends extend about 2-inches above pan.
- 3
Unfold pie crust in pan.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1) - 4
Press into pan and fold edges down slightly to make a 1-inch high lip.
- 5
Press edges gently with a fork, then prick crust with fork.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1) - 6
Press a sheet of foil slightly and snugly onto crust.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1) - 7
Bake 12 minutes; remove foil off top and bake 6 minutes more until lightly browned.
- 8
Reduce heat to 350°.
- 9
Whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended.
fat-free caramel ice cream topping(3/4 c)large eggs(2)stick butter melted(2 tbsp)vanilla extract(1 tsp) - 10
Pour into crust and scatter nuts evenly on top.
refrigerated ready-to-bake pie crust from a 15 oz box of 2(1)10 oz can salted mixed nuts(1) - 11
Bake 25 to 30 minutes until puffed and lightly browned.
- 12
Cool, then refrigerate 4 hours to firm.
- 13
Lift foil by ends to cutting board and cut into 24 wedges.
Rate this recipe
