1 refrigerated pie pastry
1/2 cup sugar
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) caramel ice cream topping
Additional caramel ice cream topping, optional
Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges.
In a small 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; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly).
Cool on a wire rack for 1 hour.
Refrigerate for 4 hours or overnight before slicing.
If desired, garnish with additional caramel ice cream topping.