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
HEAVENLY CARMEL PIE
A LUSCIOUS DESSERT WITH PREP THIS EASY IS HEAVENLY, INDEED!!
Provided by Kimi Gaines
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. HEAT OVEN TO 450F. MAKE PIE CRUST AS DIRECTED ON PKG IN A 9 INCH PIE PLATE. BAKE 10-12 MINUTES OR UNTIL GOLDEN BROWN.
- 2. IN SMALL BOWL, MIX 1/4 CUP OF CARAMEL TOPPING AND 1/4 CUP OF CHOPPED PECANS. SPREAD OVER THE BOTTOM OF COOLED PIE CRUST.
- 3. IN LARGE BOWL, BEAT CREAM CHEESE AND 1 CUP OF 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.
- 4. ARRANGE PECANS HALVES ON TOP OF PIE; DRIZZLE REMAINING 1/4 CUP CARAMEL TOPPING OVER PIE. COVER AND REFRIGERATE ANY REMAINING PIE.
HEAVENLY CARAMEL PIE
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.
Provided by kip doran
Categories Pies
Time 3h5m
Number Of Ingredients 10
Steps:
- 1. Graham Cracker Crust:
- 2. Crush Graham Crackers into 1 1/2 cups of crumbs
- 3. preheat oven 375
- 4. In a small saucepan or microwave melt butter
- 5. In medium sized bowl or food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal
- 6. Press into a 9-10 inch pie pan. Try to make the crust about 1/8th inch evenly all around.
- 7. Bake approx 8 to 10 minutes. Remove from oven and let cool before filling.
- 8. ....................
- 9. Heavenly Caramel Pie:
- 10. In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust
- 11. 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
- 12. Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie
HEAVENLY CARAMELS
These caramels are the best I have had yet... You MUST watch your candy thermometer closly and STIR pretty much the entire time... It takes a while, but well worth the wait... GREAT christmas gifts...
Provided by Megan Krape
Categories Candy
Time 1h
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 inch pan. or- I use Parchment paper VERY lightly greased -- and even then, i wipe it off with a napkin so it is just barly covered.
- In a LARGE pot (because it tripples in size ladies) combine sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring.
- When the thermometer reaches ABOUT 242-250 degrees. ***If you want the kind of caramel that is really soft and stringy when you bite into it, cook closer to 242. If you want chewier caramel yet they are still beautifully soft, cook closer to 250*** This usually takes around 40-50 minutes, and cook on a medium heat -- It will not burn this way- it my be necessary to turn it up at about 220 -- It seems to sit at that temp if you dont increase the heat. But you must stand and stir constantly at that point so it doesnt burn.
- Remove from heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares USING A PLASTIC KNIFE and wrap them in wax paper for storage. The plastic knife is a God-send -- Slides right through.
Nutrition Facts : Calories 115.5, Fat 6.3, SaturatedFat 4, Cholesterol 20.2, Sodium 32.2, Carbohydrate 15.1, Sugar 11.8, Protein 0.5
HEAVENLY PIE
This is heavenly and a great "do ahead" recipe. It is a bit fussy to do but worth the effort You will get raves on this one
Provided by Bergy
Categories Pie
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
- Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
- Filling: Beat the egg yokes until thick.
- Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
- Cook in a double boiler until thick, stirring constantly.
- Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
- Loosely cover the pie in the fridge.
CARAMEL HEAVENLIES
These bars are easy to make, chewy and delicious. They are almost too rich to be a cookie.
Provided by Sandy
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with aluminum foil.
- Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
- Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 10.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 52.8 mg, Sugar 6.5 g
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