1 env. unflavored gelatin
1/4 c. cold water
1 pt. whipping cream, divided
6 oz. chocolate chips
2 eggs
1 tsp. vanilla
1 bag Kraft caramels
2 tbsp. butter

CRUST:

2 c. chocolate wafer cookie crumbs
3/4 c. pecans
1/2 c. melted butter

Combine crust ingredients. Press in pie plate. Bake at 350 degrees 10 minutes. Cool.

Sprinkle gelatin over cold water. Let stand 1 minute. Put in saucepan, stir over low heat until dissolved. Add 1 cup of cream and bring to boil. Put chocolate chips in food processor. Pour milk mixture into processor and blend until chocolate is melted. Add 1/2 cup cream, eggs and vanilla. Beat until smooth. Chill until thick.

In bowl mix unwrapped caramels and 1/4 cup cream. Heat in microwave until melted. Stir until smooth. Pour into crust. Cool. Add chocolate mixture on top. Chill. Top with whipped cream.