CARAMEL NUT WEDGES

By Lynnab3

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 (or any kind of nut; macadamia...)

Details

Adapted from alexstime.blogspot.com

Preparation

Step 1

Preheat oven to 450 degrees

Line a 9 inch round cake pan with foil, letting ends extend about 2 inches above pan. 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. 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.

Reduce oven heat to 350 degrees.

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.
Bake 25 to 30 minutes until puffed, lightly browned and a knife inserted near center comes out clean. Remove to a wire rack to cool; refrigerate at least 4 hours to firm. When firm lift foil by edges to cutting board to cut. Cut into 24 wedges.