Caramel-chocolate Pecan Pie

pies

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 teaspoon vanilla
3 eggs
1 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.