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Gerald (Jerry) B Galbreath, Broker/Owner

420 W Main Street
The Palace Office Suites
Leesburg, FL 34748
License # BK340752
Phone: 352-787-4584
Email:  RealProp@aol.com

Thank you for visiting today. If this is your first visit, take your time and look around. I have plenty of information and resources available to you. If you are a return visitor, thank you. I would love to hear from you and tell you how I can serve all your real estate needs.

Flavors of the Fall Pie

INGREDIENTS

CRUST

  • 1 1/4 C cinnamon graham cracker crumbs
  • 1/4 C sugar
  • 6 T margarine, melted

FILLING

  • 8 oz cream cheese, cut in half and softened
  • 4 oz dark chocolate
  • 3 1/2 C frozen whipped topping, thawed 
  • 1 C caramel ice cream topping
  • 3 T cornstarch
  • 3 T water
  • 1/2 C pecans, chopped
  • 1/2 C canned pumpkin
  • 2 T pecans, finely chopped

DIRECTIONS

CRUST

Combine all crust ingredients; press into a 9-inch pie pan.  Bake at 350 degrees for 10 minutes.

FILLING

Beat half of the cream cheese until smooth.  Add melted dark chocolate and beat until smooth.  Add 3/4 C of the whipped topping then beat till smooth.  Spread into prepared graham cracker pie crust and place in freezer until set.

In a microwave safe bowl, heat 3/4 C of the carmel ice cream topping in microwave until runny, about 30 seconds.  

In a small bowl, combine cornstarch and water.  Add cornstarch mixture to the warmed caramel topping and stir to combine.  Microwave 30-60 seconds or until caramel has thickened, stirring once or twice.  (If mixture is  too thick, stir in a small amount of water to thin slightly.

Stir in the 1/2 C pecans, spread over dark chocolate layer, then place in freezer to set.

Beat remaining cream cheese until smooth.  Add canned pumpkin and beat smooth.  Add another 3/4 C of the whipped topping and mix well.  Spread over caramel-pecan layer, then place in frezer to set.

Gently combine remaining whipped topping with the remaining 1/4 C caramel ice cream topping.  Spread over pumpkin layer, sprinkle with finely chopped pecans.  Refrigerate until ready to serve.

Serves 8 - 10 and SO DELICIOUS!