Categories: Pies 
      Yield: 8 servings 
  
      1    9" unbaked pastry shell 
      1 c  Pecan pieces 
      6 oz Semisweet chocolate pieces 
    1/2 c  Caramel ice-cream topping 
      8 oz Cream cheese, softened 
      8 oz Dairy sour cream 
    1/2 c  Sugar 
      1 ts Vanilla 
      3    Eggs 
           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.