Just delicious!

  • 1 can (21 oz.) apple pie filling
  • 1 graham cracker crust (extra-serving size)
  • 2 pkgs. (8 oz. each) cream cheese, softened (can use low-fat)
  • 1/2 C sugar
  • 1/4 tsp. vanilla
  • 2 eggs
  • 1/4 C caramel topping
  • 12 pecan halves
  •  1/2 C chopped pecans
  • dollop of whipped cream for garnish (sprig of mint leaves makes it extra attractive)
Preheat oven to 350 degrees.  Reserve 3/4 C pie filling, set aside.  Spoon remaining filling into crust.  Blend cream cheese, sugar and vanilla: beat in eggs.  Pour over pie filling in crust.  Bake at 350 degrees for 35 minutes or until center is set.  Cool.  Meanwhile, combine reserved pie filling and caramel topping;  heat to soften caramel.  Spoon evenly over pie.  Garnish edge with pecan halves; sprinkle chopped nuts over center.  Chill.  Servings: 12       (Note: can substitute blueberry pie filling or cherry pie filling also if you want it to be really special, you can make your own graham cracker crust and place it in a 10 or 12 inch spring form pan!)

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in Desserts and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s