Recipe - Caramel-Chocolate Pecan Pie

1 9" unbaked pastry shell
1 cup Pecan pieces
6 ounce Semisweet chocolate pieces
One half cup Caramel icecream topping
8 ounce Cream cheese, softened
8 ounce Dairy sour cream
One half cup Sugar
1 teaspoon Vanilla
3 Eggs
Unsweetened cocoa powder,
optional

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