Instructions:

Caramel Chocolate Pecan Pie

1 (9-inch) unbaked pastry shell
1 cup pecan pieces
6 ounces semisweet chocolate pieces
1/2 cup caramel ice cream topping
8 ounces cream cheese, softened
8 ounces dairy sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
Unsweetened cocoa powder, optional

Preheat oven to 350 degrees F.

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 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.

Makes 8 to 10 servings.