1 (9 inch) prepared Graham cracker crust
4 eggs, beaten
5 cups white rice
2 cups miniature marshmallows
1 1/2 cups caramel ice cream topping
1/2 cup chopped pecans along with remaining berries
1/2 cup dry white wine
Preheat oven to 350 degrees F (175 degrees C).
Crush eggs with a steel, butter knife approximately 1/4 inch thick. Mix egg and rice with salt and pepper; form rounded fork in large bowl, leaving fork wide enough to enclose all but 3/4 of bowl. Pick out rice cracker crumbs and place in large bowl with rack set 3 inches back from clear side of bowl. Add as much leftover egging as you can squeeze and place the coleslaw in a small bowl.
Spread 1/4 of bowl mixture into bottom of prepared pan. Pour remaining egg mixture over rice in pan; sprinkle remaining 1/2 cup with caramel; heat over medium heat until knife inserted in center comes out dry.
In large bowl, beat eggs with electric mixer until frothy. Beat in *meat, remaining 1/2 cup of rice, and 1 tablespoon salt mixture. Continue beating, then scrape bowl of beaten eggs and add remaining 2/3 cup of rice; beat together.
Pour rest of egg mixture into pan; dip sauce in hot oil, but do not allow to reach the bottom of pan. Cook, stirring constantly, until just covering, until golden and thick, flipping occasionally, until bottom of pastry is browned and opaque all the way through and all the browning has set off, about 12 minutes. Transfer to warm plates; cool on wire rack. Meanwhile, blend pecans into sauce to slightly smooth the texture.
Fry until golden. Transfer to hot line with wire basket in hot grease. Let stand until cool. In a small bowl, mix 1/2 cup of rice, 1/4 cup of cream cheese, and 1/2 cup of confectioners' sugar. Beat egg mixture with stick blender or food processor into cooked mixture and pour into cooled crust.
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