Chocolate-pecan & caramel pie

8 Servings

Ingredients

Quantity Ingredient
1 pack Knox unflavoured gelatine
¼ cup Cold water
2 cups Whipping cream
1 pack Choc.chips,semi-sweet
2 xes Eggs
1 teaspoon Vanilla extract
1 cup Caramels (about 22)
2 tablespoons Butter

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 ONE 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 ½ 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, ¼ 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 (recipe follows) 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 ¼ cup of cream, whipped, and if desired, pecans.

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