Blue Bunny® Carrot Cake Pie

Blue Bunny® Carrot Cake Pie

Blue Bunny® Carrot Cake Pie

Blue Bunny Premium Chef Duff 24 Karat Carrot Cake™ flavored ice cream, carrot cake and glazed apples combine to create a luxurious pie.

Equipment: Non-stick skillet

Makes: 8 servings



  • 4 cups Blue Bunny® Premium Chef Duff 24 Karat Carrot Cake™ Ice Cream, softened, or any Blue Bunny® Premium Ice Cream flavor
  • 1 (6 oz.) prepared graham cracker crust
  • 3 large crisp, red-skinned apples, cored
  • 2 tbsp. fat free caramel sundae syrup
  • 1-1/2 tsp. lemon juice
  • Fat Free Caramel Sundae Syrup (optional)
  • 1/4 cup roasted and salted pecan halves, broken



  1. Spread softened ice cream evenly in pie crust; cover and freeze at least 4 hours or until solid.
  2. Ten minutes before serving pie, remove pie from freezer; uncover and set aside.
  3. Thinly slice apples, leaving peeling on. In a large non-stick skillet over medium heat, toss apples with lemon juice and 2 tablespoons caramel syrup. Cook just until apples soften but still maintain their shape, about 10 minutes, turning often.

(If necessary, remove apple slices to a bowl as they cook to prevent overcooking.) Cut pie into 8 slices; top each with about 1/3 cup glazed apples. Drizzle with caramel syrup and sprinkle with broken pecans. Serve immediately.

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