Caramel Pie

Caramel Pie

Recipe adapted from Tablespoon.


  • Pre-baked pie crust, cooled
  • 112 cups caramel sauce
  • 34 cup chopped pecans
  • 16 oz. softened cream cheese
  • 8 oz. whipped topping


  1. Spread 14 cup caramel and 14 cup chopped pecans over the bottom of the pie crust.
  2. Beat cream cheese and 1 cup of the caramel sauce on medium speed until smooth and completely blended.
  3. Fold in whipped topping, but be careful not to overmix.
  4. Spoon mixture into crust, then garnish with remaining caramel sauce and pecans.
  5. Refrigerate at least two hours before serving.