Caramel-Chocolate Pecan Pie

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Time to Prepare this Recipe 1 hours Prep: 40 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 988 calories per serving view nutrition facts
# of servings this recipe makes 8 - 10 servings suggest servings
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Ingredients

1 9" pie shell (9 inch) unbaked
1 cup pecans
6 ounces chocolate (semi-sweet) semi-sweet pieces
1/2 cup caramel ice cream topping
8 ounces cream cheese softened
8 ounces sour cream dairy
1/2 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 x cocoa powder unsweetened , 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.

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Nutrition Facts

Serving Size 268g
Amount per Serving
Calories 988 68% of calories from fat
% Daily Value*
Total Fat 75.0g116%
 Saturated Fat 32.0g159%
 Trans Fat 0.0g
Cholesterol 247mg82%
Sodium 479mg20%
Total Carbohydrate 72.0g24%
 Dietary Fiber 5.0g19%
 Sugars 45.0g
Protein 16.0g32%
Vitamin A 27%  Vitamin C 1%
Calcium 17%  Iron 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

*****

Diabetic Cake

This is a wonderful cake recipe. Actually this is the first diabetic cake recipe that I could get to achieve the proper cake texture with. This cake is very moist, especially with the raisins in it. I have adapted it to make a chocolate cake using this recipe as a base, adding cocoa. It turned out good as well.

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