Caramel Nut Wedges

I haven't tried these yet; I found the recipe in an old issue of Womans Day and thought it sounded really good and pretty darn easy, so figured I would share it. Cooking time includes chilling time

• Ready In: 4 hrs 15 mins
• Serves: 24

Ingredients

• 1  refrigerated ready to bake  9 inch pie shell
• 3⁄4 cup  caramel ice cream topping
• 2  large eggs
• 2  tablespoons butter, melted
• 1  teaspoon vanilla extract
• 1 (10 ounce) can  salted mixed nuts

Directions

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.