Ingredients
CRUST
2 cups chocolate wafer crumbs
3/4 cup finely chopped pecans
1/2 cup melted butter or margarine
FILLING
1 envelope Knox unflavoured gelatine
1/4 cup cold water
2 cups whipping cream, divided
6 ounces semi-sweet chocolate chips
2 eggs
1 teaspoon vanilla extract
22 caramels (about 1 cup, and Kraft really are the best)
2 tablespoons butter
Preparation
CRUST
Combine wafer crumbs, pecans and butter. Press into 9-inch pie pan and up sides to form high rim. Bake at 350F for 10 minutes. Cool.
FILLING
In small saucepan, sprinkle gelatine over water; let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to boiling point; add to blender with chocolate. Process until chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla; process until blended. Pour into bowl, chill until thickened, about 15-20 minutes.
In small pan, combine caramels, 1/4 cup cream and butter. Simmer, stirring occasionally until caramels are melted. Pour onto crust. Let cool 10 minutes.
With whisk or spoon, beat gelatine mixture until smooth. Pour onto crust; chill until firm. Garnish with remaining cream, whipped.
