Caramel Pecan Cream Slab Pie


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Caramel Pecan Cream Slab Pie

Serves 16



1 box Pillsbury refrigerated pie crusts, softened as directed

on box


12 oz cream cheese, softened (from two 8 oz packages)

1 1/2 cups powdered sugar

1/4 cup caramel sauce

3 cups Cool Whip frozen whipped topping, thawed (from 12 oz



2 1/2 cups chopped toasted pecans

1 cup caramel sauce, room temperature

Additional Cool Whip frozen whipped topping, thawed, if desired


Preheat oven to 450 degrees.

Remove pie crusts from pouches. On lightly floured surface,

unroll and stack crusts one on top of the other. Roll to 17x12

inch rectangle.

Fit crust into 15x10x1 inch pan, pressing firmly into corners and

sides. Fold extra crust underneath and slightly on top edges of

pan, fluting edges and poking bottom and sides of crust with

fork. Bake 10 to 12 minutes or until golden brown; remove from

oven, and cool completely.

In large bowl, beat cream cheese, powdered sugar, and 1/4 cup

caramel sauce with electric mixer on medium speed until smooth,

scraping down side of bowl frequently. Beat in 3 cups of the

whipped topping. Spread on top of cooled crust; refrigerate 20


In medium bowl, mix pecans and 1 cup caramel sauce. Drop

spoonfuls of mixture evenly on top of cream cheese layer;

carefully spread to cover. Refrigerate 3 to 4 hours or until

chilled and set. Serve with additional whipped topping.

Notes -

Caramel sauce varies in thickness and consistency. Be sure to use

room temperature caramel for best results. This recipe uses

Smuckers caramel topping from 12.25 oz jar.

Toast nuts in shallow pan in 350 degree oven 8 to 10 minutes.
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