1 envelope unflavored gelatin
1/4 c. cold water
2 c. whipping or heavy cream
1 (6 oz.) bag semi-sweet chocolate chips
2 eggs
1 tsp. vanilla extract
1 c. caramels
2 tbsp. butter
Chocolate crust recipe

In a 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 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 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.

Beat gelatin mixture until smooth. Pour into crust, chill until firm. Garnish with remaining cream whip.

CRUST:

Combine 2 cups chocolate wafer cookies crumbs, 3/4 cup finely chopped pecans, 1/2 cup melted butter. Press into 9-inch pie pan and up sides to form high rim. Bake at 350 degrees for 10 minutes. Cool.