This pie recipe delivers a wonderful twist on a candied apples, putting apples, caramel, and pecans in a graham cracker pie crust.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
723 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mix graham cracker crumbs, melted butter, 3 tablespoons white sugar, and cinnamon together in a bowl; press into a pie pan.
Step 3
Bake crust in preheated oven until set, 6 to 8 minutes.
Step 4
Spread 3/4 cup caramel ice cream topping over the pie crust. Sprinkle 1 cup chopped pecans over the caramel. Refrigerate until the caramel is set, at least 15 minutes.
Step 5
Melt 5 tablespoons butter in a saucepan. Stir brown sugar and salt into the butter; add apples and stir to coat. Cook until apples are fork-tender, 10 to 15 minutes; transfer to a bowl and refrigerate until completely cool, at least 30 minutes.
Step 6
Beat cream cheese, white sugar, egg, lemon juice, and vanilla extract together in a bowl until smooth.
Step 7
Spread chilled apple mixture over the caramel and pecans in the pie crust; top with the cream cheese layer.
Step 8
Bake in preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let pie cool completely, at least 30 minutes.
Step 9
Top pie with whipped topping. Drizzle 1/4 cup caramel ice cream topping over the pie. Sprinkle 1/4 cup pecans over the caramel and whipped topping.
Ingredients
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg, beaten
½ teaspoon ground cinnamon
¼ cup white sugar
½ cup butter, melted
1 ½ cups graham cracker crumbs
1 cup chopped pecans (Optional)
3 tablespoons white sugar
1 teaspoon lemon juice
1 (8 ounce) package cream cheese
5 tablespoons butter
½ cup brown sugar
1 cup frozen whipped topping, thawed (Optional)
¾ cup caramel ice cream topping (Optional)
5 Granny Smith apples, cored and sliced
¼ cup caramel ice cream topping, or to taste (Optional)
