2 c. chocolate wafer crumbs
3/4 c. finely chopped pecans
1/2 c. melted butter
1 env. Knox unflavored gelatin
1/4 c. cold water
2 c. whipping cream
1 (12 oz.) bag semi-sweet chocolate chips
2 eggs
1 tsp. vanilla
22 caramels, about 1 c.
2 tsp. butter

Combine crumbs, pecans, and butter; press into 9 inch pie pan (bottom and sides, forming a high rim). Bake at 350 degrees for 10 minutes. Cool.

In small saucepan, sprinkle gelatin over water; let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to a boil. Place in blender with chocolate chips. Process until chocolate melts. While processing add 1/2 cup cream, eggs, and vanilla. Continue processing until blended. Pour into a bowl. Chill until thickened, about 15 minutes.

In small pan, combine caramels, 1/4 cup cream, and butter. Simmer, stirring occasionally, until caramels are melted. Pour into crust. Let cool 10 minutes.

With a whisk or spoon, beat gelatin mixture until smooth. Pour into crust (over other mixture). Chill until firm. Garnish with remaining cream.