Bake for 45 minutes. Filling may be slightly sof in the center,
but it will firm as it cools. Serve at room temperature. Garnish
with chopped peanuts, chocolate sauce, and whipped cream, if
desired.
Hot Gooey Caramel Pie
Yield: 2 pies, 8-10 servings each
2 stcks (1 cup) buter or trans-far-free margarine
8 oz. cream cheese or soy cream cheese
1 1/2 cups brown sugar
1
/4 cup light corn syrup
2 eggs
1 tsp. baking soda
2 tsp. vanilla extract
1 1/2 cups flour
1 cup caramel chips
1 graham cracker crusts
Optonal: vanilla ice cream, caramel sauce
Heat oven to 350°F.
In the bowl of an elec-
tric mixer, on medium
speed, cream to-
gether buter and
cream cheese untl
smooth. Add brown
sugar and corn syrup;
beat untl smooth and
creamy. Add eggs,
baking soda, and
vanilla, beatng to
combine afer each
additon. Reduce
mixer speed to low;
add flour. Beat untl
combined. Str in
caramel chips. Divide
bater between pie crusts. Bake for 30-35 minutes, untl the center
is just set (it will stll be jiggly). Serve warm with ice cream and
caramel sauce.
Something Sweet
In Miriam Pascal's first cookbook she shares her passion for de-
lectable desserts accompanied
by user-friendly features such
plan-ahead and freezer instruc-
tons, helpful variatons and sub-
sttutons, and a comprehensive
holiday guide. The author also
includes dairy-free recipes,
health- and allergy-conscious
recipes, recipes using easy-to-
find ingredients, and recipes that
are quick and easy to create. You
can follow the "queen of kosher
desserts" on her blog
www.overtmecook.com. ◆
For more recipes visit our website:
www.houseandhomenashville.com.
Holidays Are Made for Baking
Follow our Pinterest Board
Pinterest.com/Nashvillehhg