Fruity Caramel Pie Recipe

Fruity Caramel Pie Recipe


  • cups Graham Cracker Crumbs
  • ½ cup Butter melted, for crust
  • ½ tsp Ground Cinnamon for crust
  • ½ cup Sugar for caramel sauce
  • 3 tbsp Butter for caramel sauce
  • ½ cup All-Purpose Cream for caramel sauce
  • 2 tbsp Roasted Cashew Nuts coarsely chopped, for filling
  • 1 pack 250 grams All-Purpose Cream (chilled, for cream topping)
  • Chocolate Shavings for garnish, optional
  • pinch Salt
  • 1 can 432 grams Del Monte Fiesta Fruit Cocktail (drained, reserve syrup, for filling)


  • Combine ingredients for crust. Press into 8” loose bottom tin pan or pie plate. Chill for 1 hour.
  • Caramel Sauce: Heat and melt sugar in a pan without stirring until Caramelized (light brown). Add butter, stir to melt. Remove from flame, and then add cream and salt. Stir, allow to cool slightly. Set aside.
  • Arrange DEL MONTE Fiesta Fruit Cocktail (reserve some for topping) and nuts over prepared crust. Drizzle with caramel sauce. Chill for another 15 minutes.
  • Beat cream until fluffy. Spoon over pie to cover fruits. Chill until ready to serve. Spread with reserved fruit cocktail and chocolate shavings if desired. Chill before serving.
  • Makes 12 servings.


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