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-> [Chocolate, Tarts & Pies] -> [Caramel-chocolate pecan pie Recipe] |
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Caramel-chocolate pecan pie
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| Artist: |
_ |
| Categories: |
Chocolate, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | 9" unbaked pastry shell | | 1
| cup | Pecan pieces | | 6
| oz | Semisweet chocolate pieces | | 1/2
| cup | Caramel ice-cream topping | | 8
| oz | Cream cheese, softened | | 8
| oz | Dairy sour cream | | 1/2
| cup | Sugar | | 1
| tsp | Vanilla | | 3
| | Eggs | | | Unsweetened cocoa powder | | | -optional |
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Procedures:
| 1 | Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. | | 2 | 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. | | 4 | Add eggs, beating on low speed just until combined. | | 5 | Pour over caramel topping in crust. | | 6 | Bake in a 350 °F oven about 45 minutes or until center appears set. | | 7 | Cool on a wire rack. | | 8 | Cover and chill for at least 1 hour before serving. | | 9 | Sift cocoa powder over pie, if desired. | | 10 | Makes 8 to 10 servings. | | 11 | Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol., 10 g pro., 57 g carbo., 2 g fiber, 243 mg sodium. | | 12 | Rda: 11 percent calcium, 15 percent iron |
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