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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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With a sinful vanilla wafer crust, this pie is decadent from top to bottom. Every bite is creamy, crunchy and simply fabulous.âMarie Rizzio, Interlochen, Michigan Ingredients:
1 cup crushed vanilla wafers (about 30 wafers) |
1/4 cup butter, melted |
2 tablespoons sugar |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
1/2 cup reduced-fat sour cream |
1/2 teaspoon almond extract |
2 eggs, beaten |
1-1/2 cups apple pie filling |
1/3 cup chopped walnuts |
1/3 cup toffee bits |
topping: |
1/3 cup chopped walnuts |
1/3 cup toffee bits |
Directions:
1. Combine the wafer crumbs, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, sugar, sour cream and extract until smooth. Add eggs; beat on low speed just until combined. Coarsely chop pie filling; cover and refrigerate 3/4 cup for topping. Stir the walnuts, toffee bits and remaining pie filling into cream cheese mixture. Pour into crust.
3. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Just before serving, top with reserved pie filling, walnuts and toffee bits. Yield: 8 servings.
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