Caramel-Chocolate Pecan Pie

Directions

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 350℉ (180℃) F oven 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.

Makes 8 to 10 servings.