Caramel-chocolate Pecan Pie

  • on March 3, 2007
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Ingrients & Directions

1 9″ unbaked pastry shell
1 c Pecan pieces
6 oz Semisweet chocolate pieces
1/2 c Caramel ice-cream topping
8 oz Cream cheese, softened
8 oz Dairy sour cream
1/2 c Sugar
1 ts Vanilla
3 Eggs
Unsweetened cocoa powder,

Sprinkle pecans evenly in unbaked pastry shell; sprinkle with
chocolate pieces and drizzle with caramel topping. Set aside.

In a medium mixing bowl combine cream cheese, sour cream, sugar and
vanilla; beat with an electric mixer on medium speed until smooth. Add
eggs, beating on low speed just until combined. Pour over caramel
topping in crust.

Bake in a 350 degree F oven about 45 minutes or until center appears
set. Cool on a wire rack. Cover and chill for at least 1 hour before

Sift cocoa powder over pie, if desired. Makes 8 to 10 servings.

Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol.,
10 g pro., 57 g carbo., 2 g fiber, 243 mg sodium. RDA: 11 percent
calcium, 15 percent iron.

8 Servings

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