Caramel Nut Wedges

• 1 refrigerated ready to bake 9 inch pie shell
• 34 cup caramel ice cream topping
• 2 large eggs
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 (10 ounce) can salted mixed nuts

1. Heat oven to 450 degrees; line a 9 inch round cake pan w/ foil, letting ends extend about 2in.
2. above pan.
3. Unfold pie crust into pan; press into pan, folding edges down slightly to make a 1 inch high lip; press edges gently with a fork, then prick crust all over with a fork.
4. Press a sheet of foil snugly onto crust and bake for 12 minutes; remove foil and bake for 6 minutes more until lightly browned; remove from oven and set aside;.
5. reduce oven heat to 350 degrees.
6. Whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended; pour into crust; scatter nuts evenly across top of filling.
7. Bake 25 to 30 minutes until puffed, lightly browned and a knife inserted near center comes out clean.
8. Remove to a wire rack to cool; refrigerate at least fours hours to firm; when firm lift foil by edges to rack to cut; cut into 24 wedges.

ready, caramel ice cream topping, eggs, butter, vanilla, nuts

Taken from www.food.com/recipe/caramel-nut-wedges-93135 (may not work)