*  Exported from  MasterCook  *
 
                        Caramel-Chocolate Pecan Pie
 
 Recipe By     : Betty E. Kohler <silencio@netcom.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      9 inch        unbaked pastry shell
    1      cup           pecan pieces
    1      package       semisweet chocolate pieces -- (6 oz)
      1/2  cup           caramel ice cream topping
    1      package       cream cheese -- (8 oz) softened
    1      carton        dairy sour cream -- (8 oz)
      1/2  cup           sugar
    1      teaspoon      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.
 Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol., 10 g pro.,
57 g carbo., 2 g fiber, 243 mg sodium. RDA: 11 percent calcium, 15 percent iron.
  
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving