1/2 C. fat-free caramel topping 3/4 C. natural wheat and barley cereal 3/4 C. sugar 2 T. flour 1/4 tsp. salt 1/2 C. dark corn syrup 1/2 C. egg substitute 1/2 C. evaporated skim milk 1 tsp. vanilla 1 tsp. vanilla butter and nut flavoring 1/4 C. chopped pecans 1 deep-dish pie crust (5g fat or less per 1/8 crust)
Preheat oven to 400 degrees F. In a microwave-safe bowl, combine caramel topping and cereal. Microwave on high setting for 1 minute. Combine next 10 ingredients (cereal through pecans) in a large mixing bowl. Blend in caramel mixture. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350 degrees F. and bake 20-25 minutes.