Fort Knox Pie

Provided by Linda George

1 envelope unflavored gelatin
1/2 cup cold water
2 cups heavy whipping cream
1 6 ounce bag (1 cup) chocolate chips
2 eggs
1 tsp vanilla
22 caramels
2 tbs butter

In small saucepan, sprinkle gelatin over water.  Let stand one minute.  Stir over low heat until completely dissolved.  Stir in 1 cup cream.  Bring to boiling point, add to blender with chocolate.  Process until chocolate is melted.  While processing, add 1/2 cup cream, eggs, and vanilla.  Optionally, add 1 package of Sweet and Low for a touch of sweetness.  Process until blended.  Pour into bowl and chill until thickened (about 20-25 minutes).

Meanwhile, in a small pan combine caramels, 1/4 cup of cream and butter.  Simmer, stirring occasionally until caramels are melted.  Pour into crust (recipe is below).  Let cool for 10 minutes.

With whisk, beat gelatin mixture until smooth.  Pour onto caramel mixture in crust.  Chill until firm.  Garnish with remaining cream, whipped.  8 servings.

Chocolate-Pecan Crust:

2 cups chocolate wafer cookie crumbs
2/3 cups finely chopped pecans
1/2 cup melted butter or margarine

Press into 9" pie pan and up sides to form high rim.  Bake at 350 degrees for 10 minutes, and let cool.