- 1 9-inch pie shell; unbaked
- 1 cup 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
- 3 eggs
- Unsweetened cocoa powder; optional
- Preheat oven to 350ºF.
- Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces 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 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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