CARAMEL PECAN CREAM SLAB PIE
This family-friendly Caramel Pecan Slab Pie is the easiest, most impressive way we know to feed any number of hungry mouths. With gooey caramel and a toasted pecan topping, it's everything you love about traditional pecan cream pie, but with an added creamy layer of sweetness that ups the ante on the holidays!
Provided by Pillsbury Kitchens
Categories Dessert
Time 5h35m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 30 mg, Fat 5 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 0 g
CARAMEL PECAN SLAB PIE
This Caramel Pecan Slab Pie is the perfect dessert for the holidays! A buttery crust is topped with crunchy pecans and a sweet caramel filling, then baked on a sheet pan. Cut into slices and top them with whipped cream and a drizzle of caramel for a truly decadent dessert!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 45m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 334 kcal, Carbohydrate 37 g, Protein 3 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 138 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
CARAMEL PECAN CREAM SLAB PIE
This crowd-friendly slab pie is the easiest, most impressive way we know to feed guests. With gooey caramel and a toasted pecan topping, it's everything you love about traditional pecan pie, but with an added creamy layer of sweetness that ups the ante on the holidays!
Categories Dessert
Time 5h35m
Yield 16
Number Of Ingredients 8
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, icing 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.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 16, Sodium 300 mg, TransFat 0 g
SOUTHERN LIVING CARAMEL-PECAN PIE
I love Carmel, I love Pecan Pie... I saw someone post something about seeing a recipe like this and had to do a search, and here is what I found from Southern Living.
Provided by iewe7726
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fit pie crust into a 9-inch pie plate according to package directions; fold the edges under, and crimp.
- Prick the bottom and sides of pie crust with a fork.
- Bake the pie crust at 400F for 6 to 8 minutes or until lightly browned; cool on wire rack.
- Combine the caramels, butter, and 1/4 cup water in large saucepan over medium heat.
- Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
- Stir together sugar and next 3 ingredients.
- Stir into caramel mixture until thoroughly combined.
- Stir in pecans.
- Pour into prepared crust.
- Bake pie at 400° for 10 minutes.
- Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning.
- Remove pie to a wire rack to cool.
Nutrition Facts : Calories 506.3, Fat 27.2, SaturatedFat 8.2, Cholesterol 64.2, Sodium 352.2, Carbohydrate 62.9, Fiber 2.2, Sugar 43.6, Protein 6.2
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
CARAMEL-PECAN CHEESECAKE PIE
In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
CARAMEL-PECAN APPLE PIE
You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.
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