Ingredients 1 cup caramel ice cream topping 1 1/4 cups chopped pecans 1 (9 inch) unbaked pastry shells 1 teaspoon vanilla extract 4 eggs 1/2 cup sugar 1 (8 ounce) packages cream cheese, softened Directions In a small mixing 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. Graduall whisk in caramel ice cream topping until blended. Pour over pecans. Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly). Cool on wire rack for one hour. Refrigerate for 4 hrs or overnight before slicing. Refrigerate leftovers.