Yield: 6-8 servings
1 sheet refrigerated pie pastry
1 package (8 oz) cream cheese, softened
1/2 C sugar
4 eggs
1 t vanilla extract
1 1/4 C chopped pecans
1 jar (12 1/4 oz) fat-free caramel ice cream topping
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1. Line a 9″ pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375 degrees for 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 for 1 hour. Refrigerate for 4 hours or overnight before slicing.
