1 1/2 cup(s) , Graham Cracker Crumbs
1/2 teaspoon(s) , Cinnamon
1/2 cup(s) , Butter Melted
1 1/4 cup(s) , Caramel Ice Cream Topping
1 1/4 cup(s) , Pecans Chopped
8 ounces , Cream Cheese
1 teaspoon(s) , Vanilla
1 large , Egg
1 tablespoon(s) , Lemon Juice
3/4 cup(s) , Sugar
3/4 cup(s) , Heavy Cream Whipped
Procedures : Crust:
Preheat oven to 375 degrees.
In a medium size bowl, combine the crumbs, sugar, cinnamon and melted butter.
Mix well and press into a 10 inch pie plate, and up the sides.
Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely.
Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans.
Refrigerate pie shell while making apple filling.
Apple Pie Filling:
In a large (12 inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon.
Stir with a wooden spoon.
Add apples and stir.
Cook over medium to medium high heat for 15 to 20 minutes until apples are softened and tender.
Let cool for 10 minutes and pour into
Reduce oven to 350 degrees.
Cream Cheese Topping:
In a medium bowl, using a hand held mixer on low speed, combine cream cheese and sugar for about 1 minute or until smooth. A
dd egg, lemon juice and vanilla and beat for 1 more minute or until fully blended.
Pour over apple filling in pie shell.
Bake for 30 minutes until an inserted knife comes out clean.
Remove pie from oven and let cool.
Refrigerate for 4 hours.
Let stand outside the refrigerator for 30 minutes before serving.
Top with whipped cream, caramel and pecans and swirl with a knife.
Slice and serve