That’s the way I’ve been feeling all day, thanks to the Daylight Savings Time “spring forward.” All it took was one hour — 60 minutes, 3,600 seconds, to throw my system completely out of whack.
And I don’t think I’m alone. I’ve been surrounded by yawners all day.
What do we need to pick us up from the DST doldrums? Maybe a slice of this caramel pie, recipe courtesy of Pillsbury.
Heavenly Caramel Pie
Heat oven to 450 degrees. Using 1 box refrigerated pie crusts, make pie crust as directed on box for one-crust baked shell using a 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely; about 15 minutes.
In small bowl, mix 1.4 cup caramel ice cream topping and ¼ cup chopped pecans. Spread mixture over bottom of cooled pie crust.
In large bowl, beat two 8-ounce packages softened cream cheese and 1 cup caramel topping with electric mixer on medium speed until well blended. Fold in one 8-ounce container frozen whipped topping, thawed (3 cups) just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set.
Arrange ½ cup pecan halves on top of pie and drizzle with another ¼ cup caramel topping. Cover and refrigerate any remaining pie.