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Caramel-Pecan Cheese Pie

 Caramel-Pecan Cheese Pie
"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."
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
Nutritional Facts: One Piece equals 270 calories,

2 of 2

Caramel-Pecan Cheese Pie (continued)

Nutritional Facts: 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.