This was originally a Pillsbury Recipe, using my own graham cracker crust. I made this along with my 2 daughters as a family cooking project and so far it has been the best tasting pie we have made.
GRAHAM CRACKER CRUST
1 1/2 c
graham crackers, crushed
1 1/2 c
caramel ice cream topping
8 oz, cream cheese softened
(1 container) frozen whipped topping, thawed
1Graham Cracker Crust:
2Crush Graham Crackers into 1 1/2 cups of crumbs
3preheat oven 375
4In a small saucepan or microwave melt butter
5In medium sized bowl or food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal
6Press into a 9-10 inch pie pan. Try to make the crust about 1/8th inch evenly all around.
7Bake approx 8 to 10 minutes. Remove from oven and let cool before filling.
9Heavenly Caramel Pie:
10In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust
11In 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
12Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie