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Ingredients

1 ½ cups graham cracker crumbs ½ cup butter, melted 3 tablespoons white sugar ½ teaspoon ground cinnamon ¾ cup caramel ice cream topping 1 cup chopped pecans 5 tablespoons butter ½ cup brown sugar ¼ teaspoon salt 5 Granny Smith apples, cored and sliced 1 (8 ounce) package cream cheese ¼ cup white sugar 1 egg, beaten 1 teaspoon lemon juice 1 teaspoon vanilla extract 1 cup frozen whipped topping, thawed ¼ cup caramel ice cream topping, or to taste ¼ cup chopped pecans, or to taste

Nutrition Info

723.2 calories carbohydrate: 79.6 g cholesterol: 104 mg fat: 45.4 g fiber: 4.2 g protein: 6.8 g saturatedFat: 21.6 g servingSize: - sodium: 541.5 mg sugar: 41.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, melted butter, 3 tablespoons white sugar, and cinnamon together in a bowl, press into a pie pan.
Bake crust in preheated oven until set, 6 to 8 minutes.
Spread 3/4 cup caramel ice cream topping over the pie crust. Sprinkle 1 cup chopped pecans over the caramel. Refrigerate until the caramel is set, at least 15 minutes.
Melt 5 tablespoons butter in a saucepan. Stir brown sugar and salt into the butter, add apples and stir to coat. Cook until apples are fork-tender, 10 to 15 minutes, transfer to a bowl and refrigerate until completely cool, at least 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Beat cream cheese, white sugar, egg, lemon juice, and vanilla extract together in a bowl until smooth.
Spread chilled apple mixture over the caramel and pecans in the pie crust, top with the cream cheese layer.
Bake in preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let pie cool completely, at least 30 minutes.
Top pie with whipped topping. Drizzle 1/4 cup caramel ice cream topping over the pie. Sprinkle 1/4 cup pecans over the caramel and whipped topping.

1 9-inch pie

This is a wonderful twist on a candied apple.