Caramel Pecan Cream Slab Pie Recipes

CARAMEL PECAN SLAB PIE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch rimmed cookie sheet with cooking spray and set aside.
• Place the thawed dough puck on a large piece of wax paper. Use a rolling pin to roll the dough into a large rectangle shape to fit the cookie sheet that you prepared in step 1. Separate the dough from the wax paper and press into the bottom and along the sides of the cookie sheet, cutting off any excess dough and using it to fill in any gaps.
• In a medium sized bowl, mix the melted butter with the sugar and flour. Add in the eggs and vanilla extract and stir until everything is well combined. Fold in the chopped pecans and caramel chips.
• Pour the pecan mixture on top of the crust, spreading evenly with a spatula. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is cooked through. Remove from the oven and allow to cool on a wire rack before slicing. Serve with whipped cream and a drizzle of caramel topping. Enjoy!

CARAMEL PECAN CREAM SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
• Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan, fluting edges and poking bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown; remove from oven, and cool completely.
• In large bowl, beat cream cheese, powdered sugar, and 1/4 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 3 cups of the whipped topping. Spread on top of cooled crust; refrigerate 20 minutes.
• In medium bowl, mix pecans and 1 cup caramel sauce. Drop spoonfuls of mixture evenly on top of cream cheese layer; carefully spread to cover. Refrigerate 3 to 4 hours or until chilled and set. Serve with additional whipped topping.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.