Caramel Nut Wedges
Perfect for large gatherings or a sweet treat for any occasion, these caramel nut wedges are easy to make and deliciously satisfying. They combine a buttery crust with a creamy caramel filling, all topped with a generous scattering of nuts. Once chilled, they slice into perfect wedges, making them ideal for sharing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 1 |
| Butter | 3/4 cup |
| Vanilla Extract | 2 teaspoons |
| Pie Crust | 1 (store-bought) |
| Ice Cream Topping | 2 cups |
| Mixed Nuts (chopped) | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 138.1 |
| Total Fat | 9.2 g |
| Saturated Fat | 2.1 g |
| Cholesterol | 20.3 mg |
| Sodium | 161.4 mg |
| Carbohydrates | 12.4 g |
| Dietary Fiber | 1.2 g |
| Sugars | 0.8 g |
| Protein | 3 g |
Instructions
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Prepare the Crust:
- Preheat your oven to 450°F (230°C).
- Line a 9-inch round cake pan with foil, letting the ends extend about 2 inches beyond the pan to make it easier to lift the finished wedges.
- Unfold the pie crust into the prepared pan. Gently press it into the pan, folding the edges down slightly to create a 1-inch lip around the edge. Use a fork to press the edges and prick the crust all over with the fork to prevent it from bubbling up during baking.
-
-
Bake the Crust:
- Press a sheet of foil snugly onto the pie crust, ensuring it covers the surface completely. Bake the crust in the preheated oven for 12 minutes, then remove the foil and bake for an additional 6 minutes or until the crust is lightly browned. Remove the crust from the oven and set it aside to cool slightly.
-
Prepare the Filling:
- Reduce the oven temperature to 350°F (175°C).
- In a medium bowl, whisk together the ice cream topping, eggs, butter, and vanilla extract until the mixture is smooth and well blended.
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Assemble the Wedges:
- Pour the prepared filling into the cooled pie crust. Evenly scatter the chopped nuts across the top of the filling, ensuring they are distributed evenly for a perfect bite every time.
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Bake the Wedges:
- Place the assembled pan back into the oven and bake for 25 to 30 minutes. The filling should be puffed and lightly browned, and a knife inserted near the center should come out clean when done.
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Cool and Chill:
- Remove the pan from the oven and let it cool on a wire rack. Once cooled, refrigerate the wedges for at least 4 hours to allow the filling to firm up properly.
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Serve:
- Once chilled and firm, lift the foil from the pan and transfer the caramel nut slab to a cutting board. Use a sharp knife to slice the caramel nut filling into 24 wedges. Serve and enjoy!
Tips for Success:
- Pie Crust Substitute: You can use a homemade pie crust if you prefer, but a store-bought pie crust makes this recipe so much quicker and easier.
- Nuts Variety: Feel free to switch up the nuts based on your preference. Walnuts, pecans, or almonds all work wonderfully in this recipe.
- Serving Suggestions: These caramel nut wedges are perfect for parties, potlucks, or any special occasion. Pair them with a cup of coffee or tea for an extra touch of indulgence.
Serving Size:
Makes 24 wedges.
Total Time:
4 hours 15 minutes (including chilling time).
Prep Time:
15 minutes.
Cook Time:
4 hours (includes baking and chilling time).
