Easter is coming… Have you thought about what you are bringing for a dessert? Here’s an easy caramel apple pie recipe that is sure to make people say yum! Sliced apples, caramel, and a delicious graham cracker pie crust… How can you go wrong with these tasty ingredients?
First fill the bottom layer of your pre-maid graham cracker pie crust with a layer of your apple pie filling. I found it takes almost a full can just to have enough apples to cover the bottom.
Now it’s time to make your cream cheese filling. Place the following ingredients in your mixer: softened cream cheese, sugar, lemon juice, and vanilla and beat it on a medium speed until it’s fluffy. Now take the mixing bowl off of the mixer and hand mix in each beaten egg one at a time. Once the first egg is perfectly mixed in, it’s time to mix in the second egg, and then follow the same instructions with the third egg. Gently pour the cream cheese filling on top of the apple pie filling that is already on the crust. Note, I usually put a cookie sheet under the pie crust before adding any filling to minimize the mess. Also note that I usually discard the remaining cream cheese filling if there is too much.
Now bake on a baking sheet at 350 degrees for 35 min or until the center is almost set. Now let it cool on the counter for 1 hour so that it gets to room temperature.
Now spread with the remaining apple pie filling. You may have a little extra apple pie filling from the second can. Then refrigerate for 3 hours.
After the pie is done, you can toast pecans to top your caramel apple pie if desired. Toasting pecans is a great way to make the nuts more flavorful. To toast the pecans, put them on a cookie sheet and bake them at 350 degrees in an oven for 5 min. Then stir them around with a spatula and bake for another 5 min.
Now after the pie has been in the refrigerator for 3 hours, you can garnish it with the pecans and drizzle each piece with the caramel ice cream topping as you serve them. Store leftover pie in the refrigerator.
- 1 pre-made graham cracker pie crust
- 2 cans (21 oz.) apple pie filling
- 1 (8 oz.) package cream cheese softened
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 3 eggs beaten
- 1/3 cup pecans
- 1/2 cup caramel ice cream topping
- First fill the bottom layer of your pre-maid graham cracker pie crust with a layer of your apple pie filling. I found it takes almost a full can just to have enough apples to cover the bottom.
- Now it's time to make your cream cheese filling. Place the following ingredients in your mixer: softened cream cheese, sugar, lemon juice, and vanilla and beat it on a medium speed until it's fluffy. Now take the mixing bowl off of the mixer and hand mix in each beaten egg one at a time. Once the first egg is perfectly mixed in, it's time to mix in the second egg, and then follow the same instructions with the third egg. Gently pour the cream cheese filling on top of the apple pie filling that is already on the crust. Note, I usually put a cookie sheet under the pie crust before adding any filling to minimize the mess. Also note that I usually discard the remaining cheese cake pie filling if there is too much. Now bake on a baking sheet at 350 degrees for 35 min or until the center is almost set. Now let it cool on the counter for 1 hour so that it gets to room temperature. Now spread with the remaining apple pie filling. You may have a little extra apple pie filling from the second can. Then refrigerate for 3 hours. After the pie is done, you can toast pecans to top your caramel apple pie if desired. Toasting pecans is a great way to make the nuts more flavorful. To toast the pecans, put them on a cookie sheet and bake them at 350 degrees in an oven for 5 min. Then stir them around with a spatula and bake for another 5 min. Now after the pie has been in the refrigerator for 3 hours, you can garnish it with the pecans and drizzle each piece with the caramel ice cream topping as you serve them. Store leftover pie in the refrigerator.
