Caramel-chocolate pecan pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" unbaked pastry shell | |
| 1 | cup | Pecan pieces |
| 6 | ounces | Semisweet chocolate pieces |
| ½ | cup | Caramel ice-cream topping |
| 8 | ounces | Cream cheese, softened |
| 8 | ounces | Dairy sour cream |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 3 | Eggs | |
| Unsweetened cocoa powder, optional | ||
Directions
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 serving.
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.