FREEZER CARAMEL DRIZZLE PIE
This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
Provided by Karen Neilson
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 12h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 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.
HEAVENLY CARAMEL PIE
A luscious dessert with prep this easy is heavenly, indeed!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h45m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
- In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.
- In 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.
- Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 500, Carbohydrate 51 g, Cholesterol 55 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 30 g, TransFat 0 g
CARAMEL CREAM PIE
Steps:
- Add the sugar to a small saucepan over low heat. Gently stir the mixture.
- The sugar will starts to form lumps. Continue to gently stir. It will eventually turn into a smooth amber liquid without lumps.
- Carefully add in the chopped butter. Whisk until the butter is fully melted and incorporated.
- Remove from the heat and whisk in the cream until the mixture is smooth. Allow the caramel to cool. Note: this recipe will make about 1 cup total of caramel sauce - you will not use all of it in the caramel filling for the pie.
- Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Or place in a Ziploc bag and crush with a rolling pin.
- Mix the cookie crumbs with the melted butter.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Place in the fridge as you make the filling.
- In a large bowl, whip the cream until stiff peaks form.
- In a separate large bowl, beat the cream cheese until smooth. Beat in the powdered sugar and cooled 1/2 cup of salted caramel sauce
- Using a large rubber spatula, gently fold in the whipped cream until the mixture is smooth and even.
- Spoon the mixture into the cookie crust and smooth the top.
- Cover the pie plate, and place in the fridge for 6 hours to set before serving.
- Beat the whipped cream until stiff peaks form.
- Spread the whipped cream over top of the pie, and drizzle with more caramel sauce.
- Slice pieces using a thin, sharp knife (not a table knife) being sure to slice all the way through the crust. I find the first piece can be a little hard to get out of the pie plate, but after that, they cut more easily.
Nutrition Facts : Calories 440 kcal, Carbohydrate 37 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 363 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
CARAMEL CHEESECAKE
Why is caramel only used as a drizzle on cheesecake that's already flavored with something else? My mother is a huge fan of caramel and a hater of chocolate, so I created this variation on regular cheesecake for her birthday.
Provided by Karine
Categories Desserts Cakes Cheesecake Recipes
Time 4h25m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Unwrap 1 package of caramels and place them into a large glass bowl; add water. Microwave on high power, stirring once, until caramel sauce is smooth, about 3 minutes. Let cool a bit, about 5 minutes, so it doesn't cook the cheese or eggs when you add them.
- Add cream cheese and vanilla extract to caramel sauce and beat together using an electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing just until blended; do not overblend batter as it will introduce too much air into the cheese mixture and will cause the cake to crack as it bakes.
- Pour batter evenly between the pie crusts. Melt remaining caramels in a microwaveable bowl in a microwave, in 10-second increments, 30 seconds to 1 minute total. Drizzle on top of pies, dragging a knife across the lines of caramel to marble the cake.
- Bake in the preheated oven until the centers are almost set, about 40 minutes. Let cool, 20 to 30 minutes. Refrigerate at least 3 hours, to overnight if you can.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 37.6 g, Cholesterol 83.1 mg, Fat 23.2 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 11.3 g, Sodium 330.8 mg, Sugar 27.5 g
CARAMEL-APPLE CREAM CHEESE PIE
Apple pie is an American tradition, but we wanted to improve this classic. A cream pie with apple pie filling, caramel and cream cheese gives it an update.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread 3 Tbsp. caramel topping onto bottom of crust. Beat cream cheese and sugar in medium bowl with mixer until blended. Stir in COOL WHIP. Spoon into crust; top with pie filling and nuts.
- Refrigerate 3 hours.
- Drizzle remaining caramel topping evenly onto 8 serving plates just before serving; top each with piece of pie.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CREAM CHEESE CARAMEL PIE
Make and share this Cream Cheese Caramel Pie recipe from Food.com.
Provided by Zaney1
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- In bowl, combine flour, sugar, peanut butter, and butter.
- Mix thoroughly.
- Press onto bottom and sides of 9-inch pie plate to form crust.
- Bake for 15-20 minutes or until set and edges start to brown.
- Cool completely on wire rack.
- In medium bowl, stir together cream cheese, powdered sugar, and vanilla until smooth.
- Spread evenly in pie shell.
- Top with 1/3 cup caramel ice cream topping.
- Refrigerate at least 2 hours before serving.
- Garnish with whipped cream, peanuts and additional caramel ice cream topping if desired.
Nutrition Facts : Calories 532, Fat 33.6, SaturatedFat 16.5, Cholesterol 70.1, Sodium 335, Carbohydrate 50.6, Fiber 1.7, Sugar 29.9, Protein 11
EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
- Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
- Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
NO-BAKE CARAMEL-PECAN PIE CHEESECAKE
Steps:
- Microwave 6 caramels and 2 Tbsp. milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until caramels are completely melted when stirred. Add cream cheese; beat with mixer until blended.
- Add dry pudding mix and 1 cup of the remaining milk; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into pie crust.
- Microwave remaining caramels and milk in medium microwavable bowl 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 1 min. Add nuts; mix well. Spread over top of pie to within 1 inch of edge.
- Refrigerate 4 hrs.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 500, Fat 33 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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