I am all for traditions. Traditions comfort us. They anchor us. They are a structure around which to build our lives. But sometimes the structure can be a little claustrophobic. And then it's time to break out, shake things up, and try something new.
If you've been keeping track, you might have noticed that I missed posting a pie for Pie Day last week. I did make a pie, but I held off posting it on purpose. This pie hasgot such lovely flavors that say fall and Thanksgiving to me that I wanted to share it with you in case you needed to take a break from pumpkin, apple, or whatever your standard Thanksgiving pie is. And if it's not Thanksgiving time for you, feel free to indulge just because it's a fabulous pie!
Mix together a pecan pie, a cheesecake, and caramel and what have you got? A diet busting, too good to pass up, amazing pie. I made it, fully intending to take pictures and then give the rest away. Of course, the photo shoot piece had to be eaten. And then since the pie was there, it turned into dessert for the family. Half of it was gone. Still determined not to have it hanging around I called a neighbor to ask if she wanted some. By the time she got back to me the next day, my family had whittled it down to a nub in the pie pan. So much for watching calories. We watch them. Then we eat them. But it was worth the splurge!
Caramel-Pecan Cheesecake Pie
1 (8-oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 unbaked pie shell (9 inches)
1-1/4 cups coarsely chopped pecans
1 cup caramel ice cream topping*
Preheat oven to 375 deg. F.
In a small bowl, beat the cream cheese, sugar, 1 egg, and vanilla until smooth. Spread this into the pastry shell and sprinkle with the pecans.
In a small bowl whisk remaining eggs; gradually whisk in the caramel topping until blended. Pour over pecans.
Bake in preheated oven for 35 to 40 minutes or until lightly browned. Place foil on top after 20 minutes if pie is browning too quickly.
Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.
* I didn't have any caramel ice cream topping, but I did have leftover wrapped caramels from making caramel apples. I put about 16 in a glass measure with 1/4 milk and microwaved on low heat, stirring frequently until the caramel was all dissolved.