Title: Caramel-Chocolate Pecan Pie
Categories: Dessert Pie
Yield: 8 Servings

1	c	Pecan pieces
1		Pastry shell; unbaked 9"
6	oz	Chocolate chips, semi-sweet
1/2	c	Caramel ice-cream topping
8	oz	Cream cheese; softened
8	oz	Sour cream
1/2	c	Sugar
1	ts	Vanilla
3		Eggs
		Cocoa powder, unsweetened

Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside.

In a medium mixing bowl beat cream cheese, sour cream, sugar, and vanilla till smooth. Add eggs, beating on low speed of an electric mixer just till combined. POur over caramel topping in crust. Bake in a 350 F. oven about 45 minutes or until center appears set. Cool. Chill, covered, for at least 1 hour before serving. Sift cocoa powder lightly over pie, if desired.

Nutrition information per serving: 640 cal. (60% from fat), 44 g fat, 123 mg chol., 10 g pro., 57 g carbo., 2 g dietary fiber, 243 mg sodium. USRDA: 11% calcium, 15% iron.

SOURCE: Better Homes & Gardens, Oct. 1991. Typos by Nancy Coleman

From: Nancy Coleman Date: 09-12-96 (17:16) The Pine Tree Bbs (222) Cooking(F)

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