| | Directions | | Sprinkle pecans evenly in unbaked pie crust; sprinkle with chocolate chips and drizzle caramel topping on top of chocolate chips. Set aside. Beat cream cheese, sour cream, sugar and vanilla until smoth. Add eggs, beating on low speed just until combined. Pour over caramel in crust. Bake in a 350° oven about 45 minutes. Cool. Cover and chill in refrigerator at least 1 hour before serving. |
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| Ingredients | | - |  | 1 cup pecan pieces |
| - | | 1 unbaked pie crust |
| - | | 1 cup chocolate chips |
| - | | 1/2 cup caramel ice cream topping |
| - | | 1 ounce pkg. cream cheese, softened |
| - | | 1 ounce sour cream |
| - | | 1/2 cup sugar |
| - | | 1 teaspoon vanilla |
| - | | 3 Eggs |
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