Caramel-Chocolate Pecan Pie

by Betty E. Kohler

Servings: 8 servings

INGREDIENTS

1 9-inch unbaked pastry shell
1 cup pecan pieces
1 pkg. (6 oz.) semisweet chocolate pieces
1/2 cup caramel ice cream topping
1 pkg. (8 oz.) cream cheese, softened
1 carton (8 oz.) dairy sour cream
1/2 cup sugar
1 tsp. vanilla
3 eggs
Unsweetened cocoa powder (optional)

INSTRUCTIONS

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°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.

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Tagged: desserts, pecanpie, pies add tags

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