CARAMEL PECAN DELIGHT
After one bite of this rich caramel-drizzles dessert, you'll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling. "It's a glorious treat," promises Judy Atwell of Aptos, California.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. , Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.
Nutrition Facts : Calories 408 calories, Fat 24g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 471mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL PECAN DELIGHT PIE! RECIPE - (4.2/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- In a skillet lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. Divide evenly between the two pie crusts. Top each with half of the pecan and coconut mixture. Drizzle the entire jar of caramel ice cream topping over the tops of both pies. Refrigerate or freeze for at least 3 - 4 hours. I think they cut best if you freeze them.
ULTIMATE CHOCOLATE CARAMEL PECAN PIE
For the ultimate dessert, serve this decadent chilled pie of caramel, pecans and chocolate layered in a pecan crust. It's perfect for any event.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Use pulsing action to blend 2 cups nuts in blender until finely ground. Mix with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
- Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust. Chop remaining nuts; sprinkle over caramel layer.
- Cook chocolate, remaining cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted and mixture is well blended, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.
Nutrition Facts : Calories 590, Fat 45 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
CARAMEL-PECAN DREAM BARS
These ooey-gooey cake bars that pull ever so gently from the pan and hold a firm cut are a baker's dream come true. -Cay Keppers, Nisswa, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
CARAMEL PECAN PIE
This is hands down the best pecan pie-it's so good, it's scary! I'm making it for Thanksgiving because there will be others around to share it with me. Here's the trick: Toss the bag of caramels to your kid or spouse and promise they can eat whatever is left after they unwrap your 36 caramels. -Larry Crowder, Grand Blanc, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, combine the caramels, water and butter. Cook and stir over low heat until caramels are melted. Remove from the heat and set aside. , In a small bowl, beat the eggs, sugar, vanilla and salt until smooth. Gradually add caramel mixture. Stir in chopped pecans. Pour into crust. If desired, arrange pecan halves over filling. , Bake until set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 541 calories, Fat 29g fat (7g saturated fat), Cholesterol 88mg cholesterol, Sodium 301mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
DECADENT CARAMEL PECAN PIE
Of all my pecan pie recipes, this is the most decadent. It oozes goodness. Even my two young sons, both hockey players, eat it slowly to enjoy every bite.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate., In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat. , In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell. , Cover edges loosely with foil. Bake 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 797 calories, Fat 52g fat (19g saturated fat), Cholesterol 206mg cholesterol, Sodium 398mg sodium, Carbohydrate 78g carbohydrate (54g sugars, Fiber 4g fiber), Protein 11g protein.
PECAN DELIGHT
This is wonderful!
Provided by Sandi
Categories Desserts Pies Pecan Pie Recipes
Time 2h40m
Yield 8
Number Of Ingredients 7
Steps:
- Beat egg whites until slightly stiff. Add sugar, vanilla, baking powder, Ritz crackers and pecans. Mix well, and pour into greased 9 inch pie plate.
- Bake at 350 degrees F (175 degrees C) for 25 minutes exactly.
- Allow pie to cool to room temperature, and then cover with nondairy whipped topping. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 41.9 g, Fat 22.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 141.9 mg, Sugar 35.8 g
CARAMEL-TOPPED PECAN CHEESE PIE
Knock their socks off with a pecan cheesecake pie topped with caramel. It's a restaurant-style dessert (but only takes 20 minutes to prep).
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix graham crumbs, granulated sugar and margarine; press firmly onto bottom and up side of 9-inch pie plate; set aside. Spread 1/2 cup of the pecans into shallow baking pan. Bake 8 to 10 minutes or until lightly toasted, stirring occasionally. Cool slightly. Finely chop pecans; sprinkle evenly onto bottom of crust. Set aside.
- Reduce oven temperature to 325°F. Beat cream cheese, brown sugar and vanilla in small bowl with electric mixer on medium speed until well blended. Add in eggs; mix just until blended. Pour over pecans in crust. Arrange remaining pecans around edge of pie.
- Bake 40 to 45 minutes or until center is almost set. Cool on wire rack. Refrigerate at least 4 hours. Drizzle with caramel topping just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 560, Fat 40 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 115 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CARAMEL PECAN PIE
Make and share this Caramel Pecan Pie recipe from Food.com.
Provided by UnknownChef86
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt caramels with water & margarine in a saucepan over low heat.
- Stir occasionally until smooth.Combine sugar,salt & eggs.
- Gradually add caramel sauce;Mix well.
- Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.
CARAMEL PECAN PIE
Make and share this Caramel Pecan Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 1h10m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- 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 pie to cool until filling is firm.
Nutrition Facts : Calories 4235.9, Fat 223.6, SaturatedFat 65.2, Cholesterol 790.5, Sodium 2974.2, Carbohydrate 530, Fiber 16.1, Sugar 393.7, Protein 58.2
WYATT'S CAFETERIA PECAN DELIGHT PIE
During the 80's the Star-Telegram newspaper was flooded with requests for anything and everything Wyatt's Cafeteria made. They printed as many of the recipes as they could get. This pie was my favorite at the cafeteria, so light and delicious. (Sorry recipe does not have how hot you need to cook, maybe 350, I don't remember now how hot I cooked it.)
Provided by True Texas
Categories Pie
Time 1h10m
Yield 1 PIE
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Let egg whites come to room temperature.
- Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
- In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
- Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
- Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
- Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
- Cover and refrigerate cooled pie until ready to serve.
- Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
- Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
- Leftover pie should be covered and stored in refrigerator.
PECAN DELIGHT PIE
A delightful pie, as the name suggests. Great dessert and not too heavy. No one would ever believe much of the filler is saltine crackers, and it makes its own crust!
Provided by Gigi6287
Categories Pie
Time 40m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg whites to foam.
- Add salt and cream of tartar.
- Beat to stiff peaks.
- Add vanilla extract and both sugars.
- Beat until consistency of 7 minute frosting.
- Fold in crackers and nuts.
- Grease bottom and sides of pyrex dish and add mixture to dish.
- Bake at 350 degrees for 15-20 minutes.
- Top with Cool Whip or whipped cream when pie is completely cool, or slice and add topping on individual slices when serving.
Nutrition Facts : Calories 332, Fat 18.1, SaturatedFat 1.6, Sodium 166.9, Carbohydrate 40.9, Fiber 2.6, Sugar 30.5, Protein 4.7
CARAMEL-PECAN BLACK BOTTOM PIE
Categories Milk/Cream Food Processor Chocolate Dessert Bake Kentucky Derby Pecan Brandy Chill Party Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 24
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and blend using on/off turns until mixture resembles coarse meal. Beat water, egg yolk and vanilla together in small bowl. Add egg mixture to processor and process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Dough can be prepared up to 2 days ahead. Let dough stand at room temperature to soften slightly before continuing.)
- Position rack in center of oven and preheat to 350°F. Lightly butter 9-inch-diameter pie pan. Roll dough out on floured surface to 13-inch round. Transfer to prepared pan. Fold edges under and crimp to form high fluted edge. Freeze until firm, about 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Pierce bottom of crust until golden brown, about 20 minutes. Cool on rack.
- For filling:
- Combine brandy and vanilla in small bowl. Sprinkle gelatin over and let stand 10 minutes. Place chocolate in medium bowl. Mix sugar, cornstarch and salt in heavy medium saucepan. Gradually whisk half and half and egg yolks into sugar mixture. Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes. Quickly add 1 1/4 cups custard to chocolate. Stir until chocolate melts and mixture is smooth. Add brandy and gelatin mixture to remaining hot custard. Stir until gelatin dissolves. Spread chocolate filling in crust. Spread brandy filling over. Refrigerate uncovered until pie is completely cool.
- For topping:
- Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes. Remove from heat and add cream (mixture will bubble up). Add butter and stir until smooth. Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes. Mix in pecans. Transfer to small bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
- Spoon topping over brandy layer. Chill pie until topping is set, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
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
PECAN, CARAMEL AND FUDGE PIE
Categories Food Processor Chocolate Dessert Bake Kid-Friendly Quick & Easy Pecan Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Make crust:
- Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
- Make filling:
- Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
- Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool
CHOCOLATE PECAN CARAMEL PIE
This decadent chilled pie has luscious layers of melted caramel, fluffy chocolate filling and whipped cream over a chocolate-pecan crumb crust.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h25m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Microwave 5 Tbsp. of the margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Add wafer crumbs and pecans; mix well. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool completely; set aside.
- Place caramels, 2 Tbsp. of the cream and the remaining 1 Tbsp. margarine in small saucepan; cook on low heat until caramels are completely melted and mixture is well blended, stirring frequently. Pour into prepared crust; cool while preparing filling.
- Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring frequently. Stir in 1/2 cup of the cream and the chocolate. Cook until chocolate is completely melted, stirring frequently. Cool 15 min. Beat 1 cup of the cream and the vanilla in large bowl with electric mixer on medium speed until thickened. Gradually add chocolate mixture, beating until light and fluffy. Spread over caramel layer in crust. Refrigerate 3 hours or until firm. Beat remaining cream with electric mixer until stiff peaks form. Spoon over pie just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 430, Fat 35 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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