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Caramel Pecan Cream Slab Pie

Name: Caramel Pecan Cream Slab Pie
Prep time: 30 min
Total time: 5 h 35 min
Yield: 16
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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 container); 2 1/2 cups chopped toasted pecans; 1 cup caramel sauce, room temperature; Additional Cool Whip frozen whipped topping, thawed, if desired

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Prep 30 min
Total 5 hr 35 min
Ingredients 8
Servings 16

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This family-friendly Caramel Pecan Slab Pie is the easiest, most impressive way we know to feed any number of hungry mouths. With gooey caramel and a toasted pecan topping, it’s everything you love about traditional pecan cream pie, but with an added creamy layer of sweetness that ups the ante on the holidays!

By Pillsbury Kitchens

Updated Nov 4, 2020

Ingredients

Crust

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

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 container)

Topping

2 1/2 cups chopped toasted pecans
1 cup caramel sauce, room temperature
Additional Cool Whip frozen whipped topping, thawed, if desired

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2

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.
3

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 minutes.
4

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.

Tips from the Pillsbury Kitchens

tip 1
Toast nuts in shallow pan in 350°F oven 8 to 10 minutes, stirring occasionally, until light brown and toasted.
tip 2
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.

Nutrition Information

460 Calories, 28g Total Fat, 4g Protein, 47g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 250

Total Fat: 28g; 43%

Saturated Fat: 10g; 49%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 300mg; 12%

Potassium: 125mg; 4%

Total Carbohydrate: 47g; 16%

Dietary Fiber: 2g; 8%

Sugars: 27g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;