Caramel-Pecan Cheese Pie Recipe

Caramel-Pecan Cheese Pie Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"Summers are hot here in Taft, Tennessee, so when the weather is warm, I try to use my oven as little as possible," says Patsy Mullins. "Family and friends love this tasty no-bake pie, and no one can believe it's not loaded with fat."

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Caramel-Pecan Cheese Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caramel-Pecan Cheese Pie Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

1 envelope unflavored gelatin
1/3 cup cold water
1/4 cup lemon juice
3 ounces reduced-fat cream cheese, cubed
1 cup nonfat dry milk powder
Sugar substitute equivalent to 2 tablespoons sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
5 tablespoons chopped pecans, toasted, divided
1 reduced-fat graham cracker crust (9 inches)
2 tablespoons fat-free caramel ice cream topping

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool slightly.
In a blender, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute or until blended.
Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One Piece equals 270 calories, 12 g fat (6 g saturated fat), 6 mg cholesterol, 186 mg sodium, 31 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Caramel-Pecan Cheese Pie in Quick Cooking March/April 2004, p65

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.