Heavenly Caramel Pie Recipes

HEAVENLY CARAMEL PIE

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
• In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.
• In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set.
• Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie.

HEAVENLY CARMEL PIE

Steps:

• 1. HEAT OVEN TO 450F. MAKE PIE CRUST AS DIRECTED ON PKG IN A 9 INCH PIE PLATE. BAKE 10-12 MINUTES OR UNTIL GOLDEN BROWN.
• 2. IN SMALL BOWL, MIX 1/4 CUP OF CARAMEL TOPPING AND 1/4 CUP OF CHOPPED PECANS. SPREAD OVER THE BOTTOM OF COOLED PIE CRUST.
• 3. IN LARGE BOWL, BEAT CREAM CHEESE AND 1 CUP OF CARAMEL TOPPING WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. FOLD IN WHIPPED TOPPING JUST UNTIL BLENDED (DO NOT OVERMIX). SPOON CREAM CHEESE MIXTURE INTO PIE CRUST. REFRIGERATE AT LEAST 2 HOURS.
• 4. ARRANGE PECANS HALVES ON TOP OF PIE; DRIZZLE REMAINING 1/4 CUP CARAMEL TOPPING OVER PIE. COVER AND REFRIGERATE ANY REMAINING PIE.

HEAVENLY CARAMEL PIE

Steps:

• 1. Graham Cracker Crust:
• 2. Crush Graham Crackers into 1 1/2 cups of crumbs
• 3. preheat oven 375
• 4. In a small saucepan or microwave melt butter
• 5. In medium sized bowl or food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal
• 6. Press into a 9-10 inch pie pan. Try to make the crust about 1/8th inch evenly all around.
• 7. Bake approx 8 to 10 minutes. Remove from oven and let cool before filling.
• 8. ....................
• 9. Heavenly Caramel Pie:
• 10. In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust
• 11. In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set
• 12. Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie