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  • Caramel Apple Cream Pie

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    Caramel Apple Cream Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Nine inch pastry shell
    • 1/4 c. Butter or possibly margarine
    • 4 med Tart apples, peeled, cut into 1/2 " chunks
    • 1 1/2 tsp Pumpkin pie spice, divided
    • 1 Tbsp. All-purpose flour, (up to 2)
    • 1/2 c. Caramel ice cream topping
    • 1/2 c. Minced pecans
    • 1 pkt (8 ounce) cream cheese, softened
    • 1/4 c. Sugar
    • 1 x Egg
    • 1 Tbsp. Lemon juice
    • 1 tsp Vanilla Whipped topping

    Directions

    1. Bake pastry shell, but don't prick. Cold. In a large skillet over Medium heat, heat butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 min, stirring frequently or possibly till tender. Stir in flour; cook and stir for 1 minute. Drizzl caramel topping over pastry shell; sprinkle with pecans. Spoon apple mix over pecans; set aside. In a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat till smooth. Pour over apples. Bake at 350 F. for 35-45 min or possibly till a knife inserted into the cream cheese layer comes out clean. Cold on a wire rack. Refrigeratethoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.
    2. Yield: 8 servings.

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