HEAVENLY CARMEL PIE

HEAVENLY CARMEL PIE image

Provided by Kimi Gaines

Categories Pies

Time 15m

Number Of Ingredients 5

1 refrigerated pie crust, softened as directed on the box
1 1/2 c caramel ice cream topping (from 2 12.25 oz jars)
3/4 c chopped pecans, (1/4 cup chopped and the rest whole)
2 pkg cream cheese (8 oz each)
1 8 oz container of whipped topping

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.