Caramel-Chocolate Pecan Pie
Yield
8 - 10 servingsPrep
40 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 9" |
pie shell (9 inch)
unbaked |
|
| 1 | cup |
pecans
|
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| ½ | cup |
caramel ice cream topping
|
* |
| 8 | ounces |
cream cheese
softened |
|
| 8 | ounces |
sour cream
dairy |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 | x |
cocoa powder
unsweetened , optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | 9" |
pie shell (9 inch)
unbaked |
|
| 237 | ml |
pecans
|
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet pieces, null, null |
|
| 118 | ml |
caramel ice cream topping
|
* |
| 231.2 | ml/g |
cream cheese
softened |
|
| 231.2 | ml/g |
sour cream
dairy |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 | x |
cocoa powder
unsweetened , optional |
*
|
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.
