Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup packed brown sugar
- 2 tbsp butter
- 3 tbsp water
- ¼ tsp salt
- 1 egg yolk, beaten
- 1 cup pecans, coarsely chopped, toasted
- 1 (8-oz) pkg cream cheese, softened
- 1 (7-oz) jar marshmallow creme
- 2 tbsp bourbon
- 3 cups whipped topping
- 1 (9") graham cracker crumb crust
Directions
In heavy 1-qt saucepan, combine sugar, butter, 1 tbsp water and salt.
Cook over med heat until sugar is dissolved.
Stir a small amount of hot mixture into egg yolk; return to hot mixture.
Continue cooking, stirring constantly until thickened. Remove from heat.
Stir in pecans.
Spread mixture onto 9" cookie sheet. Cool.
Break into bite-sized pieces.
Combine cream cheese and marshmallow creme, mixing at med speed on electric mixer until well blended.
Blend in bourbon and remaining 2 tbsp water.
Reserve ½ cup praline pieces; folding remaining pieces and whipped topping into cream cheese mixture.
Spoon into crust. Top with reserved praline pieces.
Freeze until firm.
Category:Cathy's Recipes
Category:Pie Recipes
Category:Pecan Recipes
Category:Cream cheese Recipes
Category:Bourbon whiskey Recipes
Category:Nondairy topping Recipes