Shelly's Recipe

CARAMEL-CHOCOLATE PECAN PIE

Category: Pie - Nut

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

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 at 350 for 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.