Caramel-Chocolate Pecan Pie

• 1 c. pecan pieces
• 1 (9-inch) unbaked pastry shell
• 1 c. semi-sweet chocolate pieces
• 1/2 c. caramel ice cream topping
• 8 oz. softened cream cheese
• 8 oz. low-fat sour cream
• 1/2 c. sugar
• 3 eggs
• unsweetened cocoa powder
• 1 tsp. vanilla

1. Sprinkle pecans in unbaked pastry shell.
2. Sprinkle with chocolate pieces and drizzle with caramel topping.
3. Set aside.
4. In medium bowl, beat cream cheese, sour cream, sugar and vanilla until smooth.
5. Add eggs, beating on low speed just until combined. Pour over mixture in crust.
6. Bake at 350u0b0 for 45 minutes or until center appears set.
7. Cool and chill for at least 1 hour before serving.
8. Sift cocoa powder lightly on top.

pecan, pastry shell, semisweet chocolate pieces, caramel ice cream topping, cream cheese, lowfat sour cream, sugar, eggs, cocoa powder, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569515 (may not work)