Caramel Chocolate Pecan Pie

• Unbaked 9 inch pie shell
• 1 cup pecan pieces
• 1 cup chocolate chips
• 1/2 cup caramel ice cream topping
• 1 8 oz. package cream cheese
• 1 cup sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• Cocoa powder

Preheat oven to 350

In the unbaked pie shell, sprinkle the pecan pieces and chocolate chips. Drizzle the caramel topping over the top, set aside while you make the filling.

In a medium bowl, beat the cream cheese until soft. Add the sour cream, sugar, and vanilla and mix until smooth. Add the eggs, beating on low speed until just combined. Pour in the prepared crust. Bake approximately 45 minutes until the center appears set. Cool and then chill in the refrigerator for at least 1 hour. Dust with cocoa powder.

I usually don't like pie but I really like this one...it's such a good twist on normal pecan pie. I love to cook it around the holidays. If you make it, make SURE you get a deep dish pie shell. It makes a tall filling, and if you don't get a deep shell it will spill out on your oven.