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| Bob Evans' Pecan Caramel French Silk Pie |
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| 1 |
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baked pie shell - (not graham cracker) |
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| 2 jars |
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caramel ice cream topping |
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| 1 lb |
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chopped pecans |
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| 4 cups |
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chocolate mousse made from mix |
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| 2 cups |
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whipped cream |
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| 8 oz |
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cream cheese, mixed with |
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| ½ cup |
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white sugar |
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| 1 |
Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell. |
| 2 |
Spread cream cheese mix over that. Then the mousse. Then the whipped cream. |
| 3 |
Garnish and refrigerate for at least 2 hours before serving. |
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| Yield: 1 pie |
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| Recipe Type |
| Desserts, Pies, Copycat, Pies - Pecan |
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bravenet.com
