Caramel-Chocolate Pecan Pie

Recipe Ingredients

1		Unbaked pastry shell
1 cup	237ml	Pecan pieces
6 oz	170g	Semisweet chocolate pieces
1/2 cup	118ml	Caramel ice-cream topping
8 oz	227g	Cream cheese - softened
8 oz	227g	Dairy sour cream
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla
3		Eggs
		Unsweetened cocoa powder - optional

Recipe 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 350F 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.

Source:
Taste of Home

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