Dulce de Leche Carrot Cake Pie
Servings: 8 people
So easy to make using prepared food but looks so elegant
- 4 c Blue Bunny carrot cake ice cream softened
- 1 prepared graham cracker crust
- 3 red apples
- 2 Tbsp caramel sauce
- 1½ tsp lemon juice
- ¼ c roasted salted pecan halves
Spread softened ice cream evenly in crust; cover and freeze at least 4 hours or until solid.
Ten minutes before serving, remove from freezer; uncover and set aside.
For glazed apples: thinly slice apples, leaving peel on. In large nonstick skillet over medium heat toss apples with lemon juice and 2 tablespoons caramel syrup. Cook just until apples soften but still maintain their shape, about 10 minutes, turning often. Put apple slices in a bowl to prevent overcooking while you prepare desserts.
Cut pie into 8 slices; top each with about 1/3 cup glazed apples. Drizzle with caramel syrup and sprinkle with pecans. Serve immediately.
Calories: 301kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 243mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg