White Bottom Caramel Cream Cheese Pecan Pie Recipe 445 Recipes

CARAMEL PECAN CREAM SLAB PIE

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.

CARAMEL PECAN PIE

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.

WHITE-BOTTOM CARAMEL CREAM CHEESE PECAN PIE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 1/2-inch glass pie dish. Set crust in pie dish and crimp edges. Set in refrigerator to chill. White layer: Combine cream, sugar and white chocolate in a saucepan over low heat and stir until white chocolate is melted and mixture is smooth. Spread the white chocolate mixture quickly and evenly over the bottom of the chilled pie crust. Place pie crust in the freezer for 5 to 10 minutes or until set. Caramel mixture: Place caramels, 1/4 cup water and butter in a microwave-safe bowl and microwave on high, removing and stirring at 30-second intervals until caramels are melted and mixture is smooth. Set aside to cool. Cream cheese layer: In medium bowl, combine cream cheese, sugar, vanilla and egg. Blend with electric mixer, starting with low speed and increasing to high, whipping until smooth. Remove pie crust from freezer. Fold cream cheese mixture over white chocolate layer and spread evenly. Return to refrigerator to chill. Pecan filling: In a separate bowl, beat eggs, vanilla, salt and sugar, blending until well mixed. Add the melted caramel mixture and beat on high speed until well blended. Stir in pecans. Remove pie crust from refrigerator. Slowly pour caramel pecan mix over cream cheese layer, being careful not to disturb the cream cheese. Bake on cookie sheet for 30 minutes. Reduce heat to 300 and bake at least 20 minutes (up to 45 minutes) or until sides are set and center is slightly jiggly. It should set as it cools. When the edge of crust starts to brown, place a crust ring or foil around outside of crimped crust to prevent burning. Remove from oven and let cool completely. When thoroughly cooled, cover with plastic wrap and place in refrigerator for a minimum of 6 hours to thoroughly chill.

CARAMEL-PECAN CHEESECAKE PIE

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.

CREAM CHEESE PECAN PIE

Steps:

• Set oven to 375 degrees.
• In a bowl, beat together the cream cheese, 1 egg 1/2 cup sugar, salt and 1 tsp vanilla, until well blended.
• Spread into unbaked pie crust; sprinkle with chopped pecans.
• In another bowl, beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp vanilla until well blended.
• Pour the mixture over the cream cheese and pecans (that is already in the crust).
• Place the pie on the lower rack in oven (Place the pie on a cookie sheet to prevent any spills).
• Bake for 40-45 minutes, or until center is firm.

SOUTHERN LIVING'S CREAM CHEESE PECAN PIE

Steps:

• Combine the 1/2 cup sugar, egg, salt, and cream cheese. Spoon into crust.
• Combine remaining ingredients and pour over filling.
• Bake at 375 degrees for 30-40 minutes.
• Cool and serve.