* Exported from MasterCook * Caramel-Chocolate Pecan Pie Recipe By : Betty E. Kohler Serving Size : 8 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Unbaked pastry shell (9") 1 c Pecan pieces 6 oz Semisweet chocolate pieces 1/2 c Caramel ice cream topping 8 oz Cream cheese -- softened 8 oz Dairy sour cream 1/2 c Sugar 1 ts Vanilla 3 Eggs 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°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. Yield: 8 Servings Per serving: 640 cal, 44 g fat, 123 mg chol, 10 g pro, 57 g carbs, 2 g fiber, 243 mg sodium - - - - - - - - - - - - - - - - - -