Chocolate-Pecan and Caramel Pie

Ingredients

Directions

In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.

Stir over low heat until gelatine is completely dissolved, about 3 minutes.

Stir in 1 cup cream.

Bring just to the boiling point; then immediately add to blender with chocolate.

Process until chocolate is completely melted, about 1 minute.

While processing, through feed cap, and 1/2 Cup of the cream, eggs, and vanilla; process until blended.

Pour into large bowl and chill until thickened, about 15 minutes.

Meanwhile, in small saucepan, combine caramels, 1/4 cup of the cream, and butter.

Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth.

Pour onto Chocolate-Pecan Crust to cover bottom; let stand at room temperature to cool, about 10 minutes.

With wire whisk or spoon, beat gelatin mixture until smooth.

Pour into prepared crust; chill until firm, about 3 hours.

Garnish with remaining 1/4 cup of cream, whipped, and if desired, pecans.