| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies | 8 | Servings | |
INGREDIENTS
| 1 | 9" unbaked pastry shell | |
| 1 | c | Pecan pieces |
| 6 | oz | Semisweet chocolate pieces |
| 1/2 | c | Caramel ice-cream topping |
| 8 | oz | Cream cheese, softened |
| 8 | oz | Dairy sour cream |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| Unsweetened cocoa powder, optional |
INSTRUCTIONS
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
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