Caramel-Chocolate Pecan Pie
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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 container (8 oz.) | dairy sour cream | | 1/2 cup | sugar | | 1 tsp. | vanilla | | 3 | eggs | | Unsweetened cocoa powder (optional) |
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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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