Caramel-Chocolate Pecan Pie

• 1 c. pecan pieces
• 1 (9-inch) unbaked pie shell
• 1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)
• 1/2 c. caramel ice cream topping
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (8 oz.) carton sour cream
• 1/2 c. sugar
• 1 tsp. vanilla
• 3 eggs
• unsweetened cocoa powder (optional)

1. Sprinkle pecan pieces in unbaked pie shell.
2. Sprinkle in chocolate pieces and drizzle in caramel topping.
3. Set aside.
4. In medium bowl, beat cream cheese, sour cream, sugar and vanilla until smooth.
5. Add eggs; beat on low speed just until combined.
6. Pour over caramel topping in crust.
7. Bake at 350u0b0 for about 45 minutes or until center appears set.
8. Cool.
9. Chill covered for at least 1 hour before serving.
10. Sift cocoa powder over pie, if desired. Makes 8 to 10 servings.

pecan, shell, semisweet chocolate, caramel ice cream topping, cream cheese, sour cream, sugar, vanilla, eggs, cocoa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=274172 (may not work)