Caramel Pecan Cheesecake Pie

1 sheet of refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

•Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
• In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
• Bake 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 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.Yield: 6-8 servings.

Source: TasteOfHome

Pecan Pie Balls

2 1/2 C pecans, toasted and chopped
1 C graham crackers, crushed
1 C brown sugar, firmly packed
1/2 tsp salt
2 Tbsp maple syrup
1/4 C burbon, brandy or spiced rum
1 tsp vanilla
7 oz dark chocolate bark
1 tsp coarse sea salt (optional)

1. Combine first four ingredients in a large bowl. Add the maple syrup, bourbon and vanilla. Use your hands to make sure all the ingredients are mixed throughly.
2. Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on a cookie sheet lined with parchment paper.
3. Tip: After the balls are made, roll the balls again with slightly water damped hands. This will make the balls smooth before dipping in chocolate.
4. Place balls on cookie sheet in freezer for 2 hours.
5. Melt chocolate bark in a double boiler or microwave per directions on package.
6. Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.
7. Optional: sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
8. These freeze well. Take out of the freezer and let sit for 15 minutes.

Bourbon Pecan Pie

Ingredients:

 1 butter pie dough or 1 shortening pie dough
1/2 cup packed light brown sugar
3 large eggs
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1 tablespoon Bourbon
1 teaspoon vanilla extract
1 pinch salt
1 1/2 cups loosely coarsely chopped pecans

 

Directions:

• Follow the instructions on page 120, line a 9 inch pie pan with the dough and cover loosely with plastic wrap and refrigerate for 30 minutes.
• Position a rack in the bottom third of the oven and preheat to 400 degree.
• Remove the plastic wrap and line the pastry shell with parchment paper or aluminum with pie weights.
• Bake until the pastry seems set, about 15 minutes.
• Remove the foil and set the pie shell aside on a baking sheet.
• Reduce brown sugar and eggs in a medium bowl, then whisk in the corn syrup melted butter, bourbon, vanilla, and salt and whisk to combine.
• Arrange the pecans in pan and pour in the filing.
• Bake the pie on the baking sheet until the sides of the filling are puffed but the center slightly indented, 35 to 45 minutes.
• Transfer the pie to a wire cooling rack.
• Let stand until warm, or cool completely.
• Store, covered, at room temperature for up to 2 days.
• Serve at room temperature.
• The pecans should be coarsely chopped- whole pecans make the pie impossible to cut.
• Serve the pecan pie warm with a big scoop of vanilla ice cream alongside, or with a whipped cream.
• Dark corn syrup and a splash of bourbon make this a pecan pie with backbone.

Texas Pecan Brittle

• 3 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 3 tablespoons butter
• 4 cups pecans
• 1 pinch salt
• 1 teaspoon baking soda
• 2 tablespoons vanilla

1. 1Bring the first 3 ingredients to 260°F.
2. 2When temperature reaches 280°F add remaining ingredients.
3. 3Add the baking soda last.
   1. ingredients.
   2. 4 Pour onto greased cookie sheet.
   3. .

Caramel Pecan Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 bag (14 oz.) KRAFT Caramels (about 50)
1/3 cup whipping cream
2 cups PLANTERS Pecan Halves, divided

1 pkg. (12 oz.) Baker's Semi-Sweet Chocolate Chuncks (optional)

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Spread half of the batter into prepared pan.
BAKE 25 min. or until top is firm to the touch.

MEANWHILE, microwave caramels and whipping cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Stir in 1 cup of the pecan halves.
SPREAD (gently) caramel mixture evenly over brownie; sprinkle with chocolate chuncks (optional); top with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining 1 cup pecan halves.

BAKE an additional 30 min. or until top is firm to the touch. Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 32 squares. Store in tightly covered container at room temperature.

KRAFT KITCHENS TIPS
Cooking Know-How Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25ºF when baking in a glass baking dish. Size-Wise A serving of this sweet treat is 1 square. A small portion goes a long way on chocolate flavor.

Source: kraftfoods.com