Caramel-chocolate pecan pie

Yield: 8 Servings

Measure Ingredient
1 \N 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 \N Eggs
\N \N Unsweetened cocoa powder, optional

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.

Similar recipes