Caramel-chocolate Pecan Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: 9" unbaked pastry shell,
1 cup: Pecan pieces,
6 ounce: Semisweet chocolate pieces,
1/2 cup: Caramel ice-cream topping,
8 ounce: Cream cheese, softened
8 ounce: Dairy sour cream,
1/2 cup: Sugar,
1 tsp: Vanilla,
3: Eggs,
Unsweetened cocoa powder, optional
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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Pies