Caramel-Chocolate Pecan Pie

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

1. Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping.
2. Set aside.
3. In a medium mixing bowl, combine cream cheese, sour cream and vanilla.
4. Beat with an electric mixer on medium speed until smooth.
5. Add eggs, beating at low speed just until combined.
6. Pour over caramel topping in crust.
7. Bake in a 350u0b0 oven about 45 minutes or until center appears set.
8. Cool on wire rack.
9. Cover and chill for at least 1 hour before serving.
10. Sift cocoa over pie, if desired.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746043 (may not work)