In fall or any time of year, nutty, rich and delicious pie is one I am proud to serve. While it seems very special its a snap to make.
Ingredients:
1 sheet refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 1/4 cup chopped pecans
1 jar (12 1/4 oz) fat free caramel ice cream topping
Directions:
1. line a 9-in. pie plate with pastry. trim and flute edges. in a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. pour slowly over pecans.
3. Bake at 375 for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns to quickly). Cool on a wire rack for 1 hour. refrigerate for 4 hours or overnight before slicing. Yields 6-8 servings.
Prep: 15 minutes
Bake 35 mins + chilling
**when you bake this pie the caramel will sink to the bottom and the pecans will rise to the top**
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