Yield: 8 Servings
|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|
|\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.