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Caramel Pear Pie

Cinnamon Bun Caramel Dessert Sauce & Dip is mixed with cream cheese and placed in a crust made with our Chocolate Dipping Pretzels.

Ingredients

  • 5 Tbsp. Butter, melted
  • 6 oz. bag Robert Rothschild Farm Chocolate Dipping Pretzels
  • 3 Tbsp. Sugar
  • 3 Tbsp. Butter
  • 4 D'Anjou pears, thinly sliced
  • 1 Tbsp. Sugar
  • 3/4 cup Robert Rothschild Farm Cinnamon Bun Caramel Dessert Sauce & Dip
  • 12 oz. Cream cheese, softened
  • 6 oz. Whipped topping
  • Directions
    1. Crush pretzels to a very fine consistency in a food processor. Place crushed pretzels, melted butter and sugar in a mixing bowl and blend together.
    2. Press pretzel mixture into bottom and sides of a 9 inch round pie pan. Bake crust at 350 degrees F for about 8-10 minutes.
    3. While pie crust is cooking, melt butter in a sauté pan. Add pears and sprinkle with sugar. Cook pears until tender and caramelized.
    4. Remove crust from oven and spread caramelized pears on bottom of crust.
    5. In a mixing bowl, use hand mixer to cream the Cinnamon Bun Caramel Dessert Sauce & Dip and cream cheese together. Fold whipped topping into caramel cream. Spread cream mixture over pears, cover with plastic wrap and refrigerate for 2-4 hours.
    6. To serve, slice into wedge, drizzle with some heated Cinnamon Bun Caramel Dessert Sauce & Dip and top with a slice of caramelized pear.

Products used in this recipe

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