Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 425 degrees. In a large mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15 minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful, will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie and scoop of ice cream.

PLATING All dishes served family style.

Cook's Note

Wine Recommendations: Maxim's Champagne, Prestige Brut Morgon, Vieilles Vignes, Jean Paul Chevenet, 1996

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Pumpkin-Peanut Curry Noodles with Five-Spice Seared Scallops and Shrimp

Recipe courtesy of Rachael Ray

Pumpkin Spice Latte

Recipe courtesy of Food Network Kitchen

Pumpkin Spice Waffles

Pumpkin Spice Cake

Recipe courtesy of The Fabulous Beekman Boys

Pumpkin Spice Latte Base

Recipe courtesy of Food Network

Pumpkin Spice Breakfast Smoothie

Recipe courtesy of Food Network

Pumpkin Spice Buns

Recipe courtesy of Food Network Kitchen

Pumpkin Spice Cookies

Recipe courtesy of Paula Deen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.