My friend Brandi gave me the recipe for this pie. I'm going to make it for Thanksgiving.
1-8oz Cream Cheese - Softened
4 Eggs
1/2 Cup Sugar
1 teaspoon of vanilla
1 1/4 Cup Chopped Pecans
1 Cup Caramel Ice Cream Topping
1 Unbaked Pie Shell
Blend cream cheese, sugar, vanilla, and 1 egg until smooth. Pour into pie shell. Sprinkle pecans evenly.Wisk remaining eggs and caramel ice cream topping until smooth and pour over pecans.Bake at 375 for 35-40 minutes. If it starts to brown too quickly, cover loosely with foil.Place on cooling rack for 1 hour.Refrigerate at least 4 hours before serving...preferably over night.
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