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 degree 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.
Nutrition information per serving: 640 cal., 44 g fat, 123 mg chol., 10 g
pro., 57 g carbo., 2 g fiber, 243 mg sodium. RDA: 11 percent calcium, 15
percent iron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!