Caramel Chocolate Pecan Pie

1 9" unbaked pastry shell
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 degree 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. Makes 8 to 10 servings.

Caramel Chocolate Pecan Pie printer friendly version located here. (Just the recipe. Nothing else.)
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