Wow! This pie is delicious! It's certainly not low-fat, but it tastes fabulous!
It's a nice twist on Pecan Pie.
Unbaked GF pie crust
1 8 ounce pkg cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/4 cups chopped pecans
1 jar (12 1/4 ounces) caramel ice cream topping
Prepare the pie crust. In a small bowl beat the 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 at 375º for 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 for 1 hour. Refrigerate for 4 hours or overnight before slicing.
Note: I used Smucker's Caramel ice cream topping.