1 env. Knox unflavored gelatin
1/4 c. cold water
2 c. whipping cream or heavy cream (1 pt.)
1 (6 oz.) bag semi-sweet chocolate chips
2 eggs
1 tsp. vanilla
22 caramels, about 1 c.
2 tbsp. butter
Chocolate Pecan Crust

Sprinkle gelatin over water in small saucepan. Let stand 1 minute. Stir over low heat until dissolved, stir in 1 cup cream. Bring to boiling point; add to blender with chocolate. Press until chocolate is melted. Add 1/2 cup cream, eggs, and vanilla. Process until blended. Pour into bowl. Chill until thickened, about 15 minutes. Combine caramels, 1/4 cup cream, and butter. Simmer until melted. Pour into crust. Cool 10 minutes. Beat gelatin mixture until smooth. Pour into crust. Chill until firm. Garnish with remaining cream. 8 servings.

CHOCOLATE-PECAN CRUST:

Combine 2 cups chocolate wafer 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.