No-Bake Apple Ice Cream Pie

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   1.

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   Read the package directions on the graham cracker crust and prebake if necessary.

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   You can, of course, use your favorite homemade crust recipe, pressed into a 9-inch pie pan and prebaked.

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   In either case, let the crust cool on a cooling rack while you prepare the apples.

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   2.

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   Melt the butter in a large nonreactive skillet or saute pan.

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   Add the apples and cook, stirring, over medium heat until they're just about tender, 5 to 6 minutes.

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   Stir in the confectioners' sugar and lemon juice, cook for another minute or so, and remove from the heat.

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   Scrape the apples and their juice onto a large plate and let cool.

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    3.

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    When the apples are almost cool, scrape them and their juice into the pie shell, spreading them evenly in the crust.

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    Without measuring that's the fun part, not measuring slowly pour a little less than half of the bottle of caramel evenly over the apples.

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    Put the pie shell in the freezer for 30 minutes to firm up the apples and caramel.

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    When you do this, put the ice cream in the refrigerator to soften it.

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    4.

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    After 30 minutes, spoon the softened ice cream over the apples, pressing it down and smoothing it out with the back of a fork.

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    Now pour as much of the remaining caramel over the ice cream as you like.

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    You can pour it in a spiral, a zigzag, or any decorative fashion you like.

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    (Note to kids: you probably won't need to use all of the remaining topping, but you don't have to tell your parents I said that, if you don't want to.)

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    Sprinkle the nuts over the top of the pie, then put the pie back in the freezer for 1 hour to firm it up.

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    No cheating and taking it out before an hour is up.

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    Slice and serve.

* Per serving · 4 servings · Values may vary.