Directions:
- Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; 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. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 606.29 Kcal (2538 kJ) | ||
| Calories from fat | 459.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.04g | 79% | |
|---|---|---|---|
| Cholesterol | 114.32mg | 38% | |
| Sodium | 218.56mg | 9% | |
| Potassium | 276.31mg | 6% | |
| Total Carbs | 32.59g | 11% | |
| Sugars | 12.31g | 49% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 10.97g | 22% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 462.43 Kcal (1936 kJ) | ||
| Calories from fat | 350.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.93g | 79% | |
|---|---|---|---|
| Cholesterol | 87.19mg | 38% | |
| Sodium | 166.7mg | 9% | |
| Potassium | 210.75mg | 6% | |
| Total Carbs | 24.86g | 11% | |
| Sugars | 9.39g | 49% | |
| Dietary Fiber | 4.16g | 22% | |
| Protein | 8.36g | 22% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 2.3mg | 17% | |
| Calcium | 51.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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