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In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make. —Becky Ruff, Monona, Iowa
Nutritional Facts 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Caramel-Pecan Cheesecake Pie in Taste of Home October/November 2007, p33
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Reviewed on May. 12, 2011 by Foxylady5219
Every time I've made this recipe for family dinners, there is NEVER a piece left! I've started making two so my husband and I will have some...is even better days after being made! And it is sooooo easy to make!
Reviewed on May. 12, 2011 by thetzone666
Made this twice already, my boyfriend and I love it!!! Had slight issue with caramel topping and having to cook it a bit longer but it was terrific!!
Reviewed on May. 01, 2011 by Sandretzky69
Did it "by the book" It was perfect!
Reviewed on Apr. 08, 2011 by Margielou_wa
This is one I will have to try.
Reviewed on Apr. 07, 2011 by tulia
I have made this pie for every family gathering, church dinners and for special events. It is the easiest and best of all desserts! It is always the first pie plate emptied at pot-luck dinners and guests marvel at it's appearance and taste! Everyone will think you spend hours preparing it!!!
Reviewed on Mar. 27, 2011 by katykatt888
Doesn't the recipe say to put the yellow filling in first? The picture shows the caramel filling having been put in first.Kate
Doesn't the recipe say to put the yellow filling in first? The picture shows the caramel filling having been put in first.
Kate
Reviewed on Feb. 23, 2011 by GOODBY
I definitely will make this recipe again. It is a delicious pie, wonderful taste and texture. I have prepared and carried the pie to several gatherings. Was enjoyed by all an there were no leftovers. After reading several of the ratings, the problem may be the baking temperature used was not as printed as well as the proper chilling time. My pies always look like the pictureyou show.
I definitely will make this recipe again. It is a delicious pie, wonderful taste and texture. I have prepared and carried the pie to several gatherings. Was enjoyed by all an there were no leftovers. After reading several of the ratings, the problem may be the baking temperature used was not as printed as well as the proper chilling time. My pies always look like the picture
you show.
Reviewed on Dec. 20, 2010 by Sheila from KY
I've made this several times but have to add much more baking time to get the center cream cheese set. Also, I had to use a deep dish pie crust and still had caramel mixture left over.But everyone loves it so I will keep making adjustments.
I've made this several times but have to add much more baking time to get the center cream cheese set. Also, I had to use a deep dish pie crust and still had caramel mixture left over.
But everyone loves it so I will keep making adjustments.
Reviewed on Dec. 15, 2010 by immamakay
If I could give this 7 stars I would. I love it and my friends love it even more. Great rave reviews from all that have had it.For the one that said that the texture was like scrambled eggs, maybe the eggs weren't beaten long enough. I use an immersion blender on it and it is smooth as silk.This will be a year round go to recipe church luncheons and at work too.
If I could give this 7 stars I would. I love it and my friends love it even more. Great rave reviews from all that have had it.
For the one that said that the texture was like scrambled eggs, maybe the eggs weren't beaten long enough. I use an immersion blender on it and it is smooth as silk.
This will be a year round go to recipe church luncheons and at work too.
Reviewed on Dec. 11, 2010 by S.L.F.
Has anyone made this pi ahead of time and frozen it? I would like to make it for Christmas and freeze it.
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