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1
Preheat oven to 350 degrees F.
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2
Mix cookie crumbs and 1/4 cup butter.
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3
Press firmly into a 9-inch pie plate (sides and bottom).
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4
Bake for 10 minutes, then cool.
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5
In a small heavy saucepan over medium heat, melt caramels, 2 tbs.
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6
butter, and 2 tbs.
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7
water, stirring frequently.
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8
Continue until mixture is smooth.
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9
Pour into baked crust.
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10
Sprinkle with pecans (if using), and chill for about 1 hour.
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11
Beat cream cheese and 1/3 cup powdered sugar until smooth.
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12
Spread over cooled caramel layer, and return to fridge.
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13
Heat chocolate and 3 tbs.
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14
hot water over low heat in a heavy saucepan until chocolate is melted (don't ask me why it doesn't seize, I thought that too).
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15
Cool to room temp.
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16
Stir in vanilla.
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17
Using a chilled bowl and beaters, whip cream with 2 tbs.
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18
powdered sugar until stiff peaks form.
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19
Reserve 1 1/2 cups.
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20
Fold chocolate mixture into remaining whipped cream, and spread over cream cheese layer.
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21
Top with reserved whipped cream (I pipe it over the top with a bag and tip) and garnish with chocolate curls.
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22
Refrigerate leftovers.
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23
TO MAKE CHOCOLATE CURLS: use a vegetable peeler on a large chocolate bar over waxed paper.
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24
Works better on room-temp or slightly warm chocolate.
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25
Use a toothpick to place chocolate curls on pie.
