Lisa's Caramel Chocolate Pecan Pie
1 cup pecan pieces
1 (6 ounce) pkg. Semi-sweet chocolate chips
1/2 cup caramel ice cream topping
8 ounce pkg. Cream cheese; soft
6 ounce Sour cream
1/2 cup sugar
3 eggs
1 tsp vanilla
1 (9 inch) deep pie shell
Sprinkle pecans evenly in unbaked pastry shell. Sprinkle with cho. chips and drizzle with caramel topping: set aside.
In a mixing bowl beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour over caramel topping in crust. Bake in 350* oven for 45 minutes or until center appears set. Chill at least one hour before serving. Makes
1-9 inch deep dish pie.
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