Ellen's StoryI found this recipe at Tasteofhome.com recently and couldn't pass it up. It's so rich you'll need an extra trip to the dentist, and you also might want to remove the batteries from the bathroom scales before eating this. I'm giving you fair warning!
(8 oz.) cream cheese, softened
(9") unbaked pie shell
1 1/4 c
caramel ice cream topping
1In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans.
3Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.
About this Recipe
Nancy J. Patrykus Finnjin - Sep 23, 2012
OMG !!!....YUMMY !!!!
A GREAT RECIPE.....THANK YOU,
Ellen Bales Starwriter - Sep 23, 2012
You're welcome, Nancy, I hope you'll enjoy making it . . . and eating it!
Lora DiGs ansky714 - Oct 27, 2012
Sharon Colyer Cmom02 - Nov 2, 2014
Wow, this looks so yummy, Ellen!! Pinching...thanks for sharing!