1 9-inch pie shell; unbaked
1 cup Pecan Valley Pecan Pieces
1 6-ounce package semi-sweet chocolate pieces
½ cup caramel ice cream topping
1 8-ounce package cream cheese; softened
1 8-ounce carton dairy sour cream
½ cup granulated sugar
1 teaspoon vanilla
Unsweetened cocoa powder; optional
1. Preheat oven to 350ºF.
2. Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside.
3. 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.
4. Bake in a preheated oven for 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.
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