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

In small saucepan, sprinkle gelatin over water. Let stand minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to boiling point and 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 (20-30 minutes).

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

With whisk or spoon, beat gelatin mixture until smooth. Pour into crust and chill until firm. Garnish with remaining cream, whipped. Makes 8 servings.

CHOCOLATE-PECAN CRUST:

Combine 2 cups chocolate wafer cookie 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.