Caramel Apple Nut Ice Cream Pie Recipes

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CARAMEL APPLE CREAM PIE



Caramel Apple Cream Pie image

When I first made this pie for my family, the reactions weren't real words-they were more "Ooh!" and "Mmm!" I created it to enter in a local fair. My goal was an apple pie like no other, and it ended up winning third prize. -Lisa DiNuccio, Boxford, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1 pastry shell (9 inches)
1/4 cup butter, cubed
1/2 cup packed brown sugar
4 medium tart apples, peeled and cut into 1/2-inch chunks
1-1/2 teaspoons pumpkin pie spice, divided
1 to 2 tablespoons all-purpose flour
1/2 cup caramel ice cream topping
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Whipped topping

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender. , Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. , In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. , Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

Nutrition Facts : Calories 495 calories, Fat 29g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

CARAMEL APPLE NUT ICE CREAM PIE



CARAMEL APPLE NUT ICE CREAM PIE image

Fall is fast approaching. Fall in New England, reminds me of apples and maple trees turning red, orange, and yellow. There' is nothing like a caramel apple with nuts on top. I decided to make one of my old time favorites into an ice cream pie. The addition of the candied nuts to this pie is delicious! My family absolutely...

Provided by Nor Mac

Categories     Ice Cream & Ices

Time 45m

Number Of Ingredients 24

APPLE FILLING
2 granny smith apples chopped
1 Tbsp lemon juice
5 Tbsp brown sugar
2 tsp corn starch
3 Tbsp water
1/2 tsp cinnamon
NUTS
3 Tbsp butter
1/4 c sugar plus 2 tb
1 1/2 c chopped walnuts or pecans
CRUST: MAKE MY CRUST, OR PURCHASE AN EXTRA LARGE PREMADE CRUST FROM THE GROCERY STORE. IF YOU BUY THE PREMADE CRUST. YOU MAY NEED TO USE LESS ICE CREAM THAN LISTED IN INGREDIENTS .
1 c cinnamon grahm cracker crumbs
1 Tbsp brown sugar
5 Tbsp butter melted
CRUMB TOPPING
1/2 c flour
1/4 c softened butter
1/4 c brown sugar
2 Tbsp granulated sugar
ICE CREAM
1 1/2 qt vanilla ice cream softened (usually a large container)
3-4 oz caramel ice ream topping
8 oz cool whip thawed

Steps:

  • 1. Preheat oven 350 degrees Make crust: place about a sleeve of graham crackers in a food processor. Process until crumbed. Pour into a bowl. Add melted butter, and sugar. Combine well. Press lightly into a deep dish pie plate or you may use a springform pan. Bake at 350° about 10 to 15 minutes or until edges are just starting to turn golden. Remove from oven to cool.
  • 2. Crumb topping: Combine butter flour and sugar is in a bowl. Mix well. Press into a 9 inch baking pan. Bake about 10 minutes at 350 degree's, or until edges are golden brown. Remove from oven to cool.
  • 3. make nuts: Place butter in a small fry pan over high heat. When butter melts. Stir in the sugar to combine add nuts. Keep tossing and stirring mixture for about five minutes. You'll start to smell the aroma of the nuts. Pour nuts onto a platter. Separate nuts too cool.
  • 4. Apple filling: Peel two of your favorite apples like granny Smith. Cut into wedges. Place in food processor and pulse until chopped. It should only take about 3 to 5 seconds. Mix apples with lemon juice. Place in the same pan you made the Nuts in. Add in the butter brown sugar and cinnamon. Cook and stir over medium high heat until juices are released and apples are starting to soften. Mix the cornstarch and water together. Remove apples from heat. Stir cornstarch mixture into Apple's. Place back on burner and cook until thickened. Cool mixture and place in fridge.
  • 5. Mix half of the ice cream with half of the apples and half of the nuts. Spread into bottom of pan with crust. Drizzle a liberal amount about 2 ounces or more of caramel topping randomly around top of ic ream. Mix remaining ice cream with remaining apples and most of the nuts.reserve a little bit of nuts. Place ice cream on top of the caramel topped ice cream in pan. Spread ice cream. Drizxle more caramel topping over second layer.
  • 6. Place in freezer for about 30 minutes. Pipe or spread Cool Whip over top of pie. Crumble the cookie you made and sprinkle over Cool Whip with remaining nuts. Place in freezer to freeze. When frozen you can wrap with a piece of waxed paper on top and thoroughly wrap with plasic wrap, or slice and serve with some more caramel topping. ( set out at room temperature for about 10-15 minutes before slicing.

ICE CREAM PIE WITH EASY CARAMEL SAUCE



Ice Cream Pie with Easy Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 11

18 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus extra for serving
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter crunch candy bars, such as Butterfinger, roughly chopped
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
  • For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
  • For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
  • To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

CARAMEL NUT CRUNCH PIE



Caramel Nut Crunch Pie image

This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

2 cups Oreo cookie crumbs
1/2 cup honey-roasted peanuts, chopped
1/4 cup butter, melted
6 Snickers candy bars (1.86 ounces each), chopped
6 cups vanilla ice cream, slightly softened
1/4 cup hot caramel ice cream topping
1/4 cup hot fudge ice cream topping, warmed
Additional hot caramel and hot fudge ice cream topping, optional

Steps:

  • Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.

CARAMEL APPLE ICE CREAM



Caramel Apple Ice Cream image

Apple chunks are cooked in butter with apple cider and apple pie spice, then blended into a rich ice cream mixture. When frozen, swirls of caramel topping are drizzled throughout.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 3h45m

Yield 12

Number Of Ingredients 7

2 cups finely chopped, peeled cooking apples, like McIntosh
2 tablespoons butter
1 cup apple cider
¾ teaspoon apple pie spice or ground cinnamon
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 ½ cups half-and-half cream
⅓ cup Smucker's® Caramel Flavored Topping

Steps:

  • Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
  • Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
  • Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

Nutrition Facts : Calories 241 calories, Carbohydrate 20.1 g, Cholesterol 27.9 mg, Fat 8.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 85.2 mg, Sugar 17.2 g

CARAMEL APPLE PIE - 2003 1ST PLACE APPLE



Caramel Apple Pie - 2003 1st Place Apple image

Provided by Food Network

Categories     dessert

Time 1h38m

Yield 8 servings

Number Of Ingredients 22

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed

Steps:

  • Pie Crust:
  • Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
  • Filling:
  • Preheat oven to 450 degrees F.
  • Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
  • Streusel Topping:
  • Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

CARAMEL APPLE PIE



Caramel Apple Pie image

Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 20

3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping

Steps:

  • For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
  • Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
  • Preheat the oven to 375 degrees F.
  • Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
  • For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
  • For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
  • Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
  • Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

CARAMEL APPLE CREAM PIE



Caramel Apple Cream Pie image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups milk
One 5.1-ounce box vanilla instant pudding mix
Caramel Apple Flavor Bomb, recipe follows
One 8-inch graham cracker crust
1 1/2 cups heavy cream
2 teaspoons vanilla
1 tablespoon caramel sauce
1/4 cup candied nuts, chopped
One 17-ounce jar apple butter
3/4 cup caramel sauce
1 tablespoon apple pie spice

Steps:

  • In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
  • In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
  • Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
  • In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

SALTED CARAMEL APPLE PIE



Salted Caramel Apple Pie image

Instead of the usual ho-hum apple pie, my grandmother and I prepared this showstopper salted caramel apple pie for Thanksgiving. We had a wonderful time preparing it and an even better time eating it! -Emmie Hine, Wilmette, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

Dough for double-crust pie
1-1/3 cups sugar plus 2 tablespoons sugar, divided
2/3 cup heavy whipping cream
1/2 cup butter, cubed
1-1/2 teaspoons sea salt
6 medium apples, thinly sliced (about 7 cups)
5 medium lemons, juiced
2 tablespoons all-purpose flour
1 teaspoon apple pie spice
3 dashes Angostura bitters
1 large egg, room temperature, beaten
Coarse sugar and additional sea salt, optional
Optional: Vanilla ice cream and caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside., Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat., Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples., Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.

Nutrition Facts : Calories 741 calories, Fat 43g fat (27g saturated fat), Cholesterol 137mg cholesterol, Sodium 777mg sodium, Carbohydrate 88g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.

CARAMEL-PECAN APPLE PIE



Caramel-Pecan Apple Pie image

You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 18

Dough for single-crust pie
7 cups sliced peeled tart apples (about 6 medium)
1 teaspoon lemon juice
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup caramel topping, room temperature
3 tablespoons butter, melted
STREUSEL TOPPING:
3/4 cup all-purpose flour
1/4 cup sugar
6 tablespoons cold butter, cubed
2/3 cup chopped pecans
1/4 cup caramel topping, room temperature
Whipped cream, optional

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.

CARAMEL APPLE NUT PIE



Caramel Apple Nut Pie image

Make and share this Caramel Apple Nut Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 double crust pie crust
3/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour
salt, a pinch
1/4 cup heavy cream
1 cup chopped walnuts or 1 cup pecans
6 cups peeled sliced apples (McIntosh or Granny Smith, 4-5 apples)
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon milk or 1 tablespoon cream
brown sugar (for sprinkling) or granulated sugar (for sprinkling)

Steps:

  • Preheat the oven to 400°; line a 9-inch pie plate with 1 rolled-out crust.
  • Put the brown sugar, flour, salt, and cream in a small bowl and stir until thoroughly combined, then stir in the nuts.
  • Put the apples in a large bowl and add the sugar mixture.
  • The mixture will be very thick, so it's easier to use your hands to do the mixing.
  • Spread the apples evenly in the crust, then scatter the butter over the top.
  • Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
  • Brush the top crust with the milk, then sprinkle with a bit of sugar.
  • Bake for about 40-45 minutes, until the crust is golden brown and the fruit is tender.
  • Cool on a wire rack for 1-2 hours before slicing.
  • Serve at room temperature or slightly warm.

Nutrition Facts : Calories 529, Fat 32.4, SaturatedFat 9.3, Cholesterol 21.9, Sodium 255.2, Carbohydrate 57.4, Fiber 3.8, Sugar 29, Protein 5.9

CARAMEL APPLE WALNUT PIE



Caramel Apple Walnut Pie image

Loaded with lots of tender apples and adorned with a nutty caramel topping, this pleasing pie recipe is always a hit with old and young alike. -Winifred Eckerle, Gering, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

Pastry for double-crust pie (9 inches)
6 cups thinly sliced peeled tart apples
1/3 cup light corn syrup
1/4 cup sugar
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
TOPPING:
1/4 cup finely chopped walnuts
1/4 cup packed brown sugar
3 tablespoons dark corn syrup
2 tablespoons butter

Steps:

  • Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside., In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. , Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved., Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.

Nutrition Facts : Calories 462 calories, Fat 22g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 337mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

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