CARAMEL CHOC PECAN

INGREDIENTS:

• 1 cp pecan chopped
• 9 in unbaked pastry shell
• 6 oz semisweet choc bits
• 1/2 cp caramel topping
• 8 oz cream cheese-soft
• 8 oz sour cream
• 1/2 cp sugar
• 1 t vanilla
• 3 eggs
• cocoa powder

DIRECTIONS Sprinkle pecans in pastry shell. Sprinkle with choc bits and drizzle with caramel sauce. Set aside. In bowl, combine cream cheese, sour cream, sugar and vanilla. Beat on med until smooth. Add eggs, beating on low speed just until combined. Pour over caramel topping. Bake (350) 45 min.- or until center appears set. Cool, cover and chill for 1 hr before serving. Sift cocoa over pie if desired. 8-10 servings. 640 cal, 44 grams of fat!