Best Caramel Nut Pie Recipes

CARAMEL NUT CRUNCH PIE

Steps:

• Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

CHOCOLATE CARAMEL NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
• To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
• Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
• To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
• To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.

CARAMEL APPLE NUT ICE CREAM PIE

Steps:

• 1. Preheat oven 350 degrees Make crust: place about a sleeve of graham crackers in a food processor. Process until crumbed. Pour into a bowl. Add melted butter, and sugar. Combine well. Press lightly into a deep dish pie plate or you may use a springform pan. Bake at 350° about 10 to 15 minutes or until edges are just starting to turn golden. Remove from oven to cool.
• 2. Crumb topping: Combine butter flour and sugar is in a bowl. Mix well. Press into a 9 inch baking pan. Bake about 10 minutes at 350 degree's, or until edges are golden brown. Remove from oven to cool.
• 3. make nuts: Place butter in a small fry pan over high heat. When butter melts. Stir in the sugar to combine add nuts. Keep tossing and stirring mixture for about five minutes. You'll start to smell the aroma of the nuts. Pour nuts onto a platter. Separate nuts too cool.
• 4. Apple filling: Peel two of your favorite apples like granny Smith. Cut into wedges. Place in food processor and pulse until chopped. It should only take about 3 to 5 seconds. Mix apples with lemon juice. Place in the same pan you made the Nuts in. Add in the butter brown sugar and cinnamon. Cook and stir over medium high heat until juices are released and apples are starting to soften. Mix the cornstarch and water together. Remove apples from heat. Stir cornstarch mixture into Apple's. Place back on burner and cook until thickened. Cool mixture and place in fridge.
• 5. Mix half of the ice cream with half of the apples and half of the nuts. Spread into bottom of pan with crust. Drizzle a liberal amount about 2 ounces or more of caramel topping randomly around top of ic ream. Mix remaining ice cream with remaining apples and most of the nuts.reserve a little bit of nuts. Place ice cream on top of the caramel topped ice cream in pan. Spread ice cream. Drizxle more caramel topping over second layer.
• 6. Place in freezer for about 30 minutes. Pipe or spread Cool Whip over top of pie. Crumble the cookie you made and sprinkle over Cool Whip with remaining nuts. Place in freezer to freeze. When frozen you can wrap with a piece of waxed paper on top and thoroughly wrap with plasic wrap, or slice and serve with some more caramel topping. ( set out at room temperature for about 10-15 minutes before slicing.

AFFY TAPPLE CARAMEL NUT APPLE PIE

Steps:

• 1. Preheat OVEN TO 425 DEGREES F. There is one picture in the above pictures where the pie is real dark on top. That is the RESULTS OF WHAT HAPPENS WHEN YOU FORGET TO LOWER THE TEMPERATURE AFTER THE FIRST 15 MINUTES OF BAKING. i LEFT IT SO YOU CAN SEE WHAT HAPPENS, if you DO NOT LOWER THE HEAT. So after the first 15 minutes of baking lower the temperature as directed. The pie at the bottom is what the finished pie is SUPPOSE TO LOOK LIKE AFTER BAKING.
• 2. Core and slice Taffy Apples thinly.
• 3. Core & slice the Granny Smith Apples. Then combine the 2 apples, & toss with lemon Juice.
• 4. Combine brown sugar blend with cinnamon, salt, nutmeg & flour. Stir till blended.
• 5. Pour sugar mixture over apples and toss to coat evenly. Unroll first pie crust and fit into deep dish pie plate. Shape neatly into pan, then pierce with fork in bottom and along the sides . Then set aside till needed.
• 6. Now pour apples into pie plate, and distribute evenly and along sides. Top with small pieces of butter.
• 7. Add second crust to top of apples and arrange so it fits over the apples. Pinch the edges of both pie crust together, then roll edges in a rope like fashion or pinch with thumb and index finger. Brush top & sides and edges with egg wash or evaporated milk. Sprinkle with Turbinado sugar. Then place pie on wide cookie sheet to catch any potential drips.
• 8. Bake in preheated 425 degree F. oven for 15 minutes, then REDUCE HEAT to 350 degrees F. and continue to bake for an additional 45 minutes. Remove from oven, and allow to cool. Serve with your favorite ice cream.
• 9. PLEASE NOTE THE COLOR OF THE APPLES when they are cooked will be brown because of the caramel and the brown sugar blend cinnamon & nutmeg. The pie is sooo good. TURBINADO SUGAR is a type of raw sugar, commonly used by food stylist for decorating the tops of pies or cookies, and is usually found in most larger grocery stores.

CARAMEL NUT PIE

Steps:

• In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving.

CHOCOLATE CARAMEL NUT APPLE PIE RECIPE - (4.3/5)

Steps:

• Caramelize the brown sugar & butter together in heavy skillet. Stir in half of the cream, keeping heat on medium high. Stir in chocolate pieces, turning heat to lowest point, till chocolate is completely melted. Add remaining cream. Stir till smooth, & then stir in nuts. Remove mixture from heat. Set aside. Remove apple pie carefully from the pan, placing it upside down on a cake stand or serving platter. Ladle the warm caramel-nut mixture over the pie till completely coated. Refrigerate pie at least 4 hours before cutting to serve. Each pie serves 6

CARAMEL APPLE NUT PIE

Steps:

• Preheat the oven to 400°; line a 9-inch pie plate with 1 rolled-out crust.
• Put the brown sugar, flour, salt, and cream in a small bowl and stir until thoroughly combined, then stir in the nuts.
• Put the apples in a large bowl and add the sugar mixture.
• The mixture will be very thick, so it's easier to use your hands to do the mixing.
• Spread the apples evenly in the crust, then scatter the butter over the top.
• Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
• Brush the top crust with the milk, then sprinkle with a bit of sugar.
• Bake for about 40-45 minutes, until the crust is golden brown and the fruit is tender.
• Cool on a wire rack for 1-2 hours before slicing.
• Serve at room temperature or slightly warm.