Buster Sundae Pie Recipes

Steps:

• Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
• Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
• Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

Steps:

• In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.

Steps:

• Whip the cream cheese until softened.
• Blend in powdered sugar, cool-whip and vanilla extract.
• Put into crust and smooth out top.
• Make pudding as directed on box for a pie, using only 1 1/2 cups of milk.
• Top pie with pudding mixture and smooth out top.
• Finish with Cool Whip and chocolate curls.
• Refrigerate until set.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the sugar and 1 teaspoon cinnamon in a small bowl and set aside. Melt 1 tablespoon butter. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside.
• Melt the remaining tablespoon butter in a medium saute pan. Add the apples, vanilla, a pinch of salt and the remaining 1/2 teaspoon cinnamon. Cook, stirring occasionally, until the apples are soft, 12 to 15 minutes. Remove from the heat and allow to cool completely.
• Build your sundaes starting with the ice cream, dipping the scoop in a mug of hot water if necessary. Top with the sauteed apples, pie crust crumbles, caramel sauce and candied pecans. Serve immediately.

Steps:

• Preheat oven to 425 degrees.
• Thaw crust as directed on package.
• Place each crust on a foil-lined baking sheet. (I use the nonstick aluminum foil).
• Combine the apples, 3/4 cup granulated sugar, cornstarch, cinnamon, nutmeg, ginger and allspice in large bowl.
• Mix until well combined.
• Spoon 1/2 of the apple mixture on each pie crust up to 2 inches of edges.
• Fold 2-inch edge of crust over apples, pleating or folding crust as needed.
• Combine 1 t sugar and 1 t cinnamon.
• Brush crust with half-and-half.
• Sprinkle edges of crust evenly with the cinnamon-sugar mixture.
• Note: Those new cinnamon-sugar grinders, made by McCormick, work great for sprinkling sugar on the pie crust edges.
• Bake each pie for 20 minutes or until appels are tender.
• Cover crust with foil to avoid excessive browning of crust.
• Cool slightly before serving.