graham cracker sheets
granny smith apples, thinly sliced
1 1/4 tsp
cinnamon, ground, divided
frozen vanilla yogurt or ice cream, softened
caramel ice cream topping, divided
graham cracker sheet, crumbled
pecans, chopped, toasted
2CRUST: Place crackers in a food processor; process until fine crumbs form. Add 2 Tbsp sugar, 2 Tbsp melted butter & egg white; pulse 8 times or until moist. Press crumb mixture into a 9" pie plate coated with cooking spray. Bake for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.
3FILLING: Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat & simmer 15 minutes. Stir in 1 Tbsp brown sugar, 1/4 tsp cinnamon & nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover & chill 2 hours.
4Place frozen yogurt in a chilled bowl. Stir in 1 tsp cinnamon and 3/4 C apple mixture. Cover & chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 C caramel topping. Cover & freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs & pecans. Drizzle with 2 Tbsp caramel topping. Freeze overnight or until solid.
Place pie in the refrigerator for 30 minutes before serving.
About this Recipe
Dietary Needs: Vegetarian