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Caramel-pecan apple pie

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Recipe from Donna Carroll of Tennessee

2 (8oz.) containers cream cheese, softened
1/4 teaspoon vanilla
1/2 cup sugar
2 eggs
9 in. graham cracker crust
20 oz.can of apple pie filling, separated
1/2 cup caramel ice cream topping
8 pecan halves
1/4 cup crushed pecans

Pour 3/4 of apple pie filling on graham crust and set aside. Combine cream cheese, vanilla, and sugar until well blended. Add egg, mix until light 'n' creamy. Pour over apple pie filling (in crust).

Bake at 350 degrees for 35 minutes or until center is firm. Let cool. 

In a small sauce pan, over low heat, mix remaining apple pie filling and caramel topping just until heated. Remove apple pieces from pan (reserving sauce) and decorate apple pieces on top of pie. Pour caramel sauce over pie. Decorate with pecan pieces and sprinkle with crushed pecans. Refrigerate until ready to serve.

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