15 oz. pkg. Pillsbury All Ready Pie Crust
1 tsp. flour

FILLING:

24 vanilla caramels
1/3 c. water
2/3 c. firmly packed brown sugar
2/3 c. dairy sour cream
2 eggs, beaten
1 tsp. vanilla
1/2 c. chopped walnuts
1 1/2 oz. grated sweet cooking chocolate, reserving 2 tbsp. (1/3 c.)

TOPPING:

1 c. vanilla milk chips (do not substitute almond bark or vanilla flavored candy coating
1/4 c. milk
1 c. whipping cream
Reserved 2 tbsp. grated sweet cooking chocolate

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one crust pie, using 9 inch pie pan. Refrigerate remaining pie crust for later use. Bake at 450 degrees for 8-9 minutes or until golden brown. Cool slightly.

Meanwhile, in medium heavy saucepan, combine caramels and water. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Stir in brown sugar, sour cream, eggs, vanilla, and walnuts; blend well. Pour into baked crust.

Reduce heat to 350 degrees. Immediately return to oven. Bake an additional 30- 40 minutes or until edges of filling are set. Cool 15 minutes. Sprinkle chocolate over pie. Refrigerate until firm, about 2 hours.

In small heavy saucepan, combine vanilla milk chips and milk. Cook over low heat until chips are melted, stirring constantly. Remove from heat; cool. In small bowl, beat whipping cream until stiff peaks form. fold in melted chips mixture. Spread over cooled filling. Sprinkle with 2 tablespoons of reserved chocolate. Refrigerate until serving time. Store in refrigerator. 10 servings.