Recipe - Chocolate-Pecan And Caramel Pie

1 pack Knox unflavoured gelatine
One fourth cup Cold water
2 cup Whipping cream
1 pack Choc.chips,semisweet
2 x Eggs
1 teaspoon Vanilla extract
1 cup Caramels (about 22)
2 tablespoon Butter

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
One half 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, One fourth cup of the cream, and butter. Simmer over
low heat, stirring occasionally, until caramels are completely melted and
mixture is smooth. Pour onto ChocolatePecan 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 One fourth cup of
cream, whipped, and if desired, pecans.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini