FILLING:

14 oz. vanilla caramels
1/2 c. unsalted butter
1/2 c. heavy whipping cream
2 c. pecans, toasted
1 (6 oz.) chocolate Ready Crust (save plastic lid)

TOPPING:

1/3 c. semi-sweet chocolate chips
2 tbsp. unsalted butter
2 tbsp. heavy whipping cream
2 tbsp. light corn syrup
1/2 tsp. vanilla extract

FOR DECORATION:

1 c. heavy whipping cream, whipped to soft peaks

FILLING: Put caramels, butter and cream in a medium size heavy saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.

TOPPING: Stir in chocolate chips and butter in a small heavy saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour.

Just before serving, decorate top with dollops of whipped cream. 10 servings.