Recipe from the past that was requested….
1 sheet refrigerated pie pastry 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 4 eggs 1 teaspoon vanilla extract 1-1/4 cups chopped pecans 1 jar (12-1/4 ounces) fat-free caramel ice cream topping Additional fat-free caramel ice cream topping, optional
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
- In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
- Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a…
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