Caramel Nut Wedges

1. 1

   Heat oven to 450 degrees; line a 9 inch round cake pan w/ foil, letting ends extend about 2in.

2. 2

   above pan.

3. 3

   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.

4. 4

   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;.

5. 5

   reduce oven heat to 350 degrees.

6. 6

   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.

7. 7

   Bake 25 to 30 minutes until puffed, lightly browned and a knife inserted near center comes out clean.

8. 8

   Remove to a wire rack to cool; refrigerate at least fours hours to firm; when firm lift foil by edges to rack to cut; cut into 24 wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.