Caramel-Chocolate Pecan Pie

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#13091

serves/makes:

ready in:
1-2 hrs

ingredients

1 unbaked (9 inch) pie shell
1 cup pecan halves
6 ounces semisweet chocolate chips
1/2 cup caramel ice cream topping
8 ounces cream cheese, softened
8 ounces sour cream
1/2 cup sugar
1 teaspoon vanilla extract
3 eggs
unsweetened cocoa powder, optional

directions

Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate chips 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 degrees 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.

added by

carolreu

nutrition data

Nutritional data has not been calculated yet.

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