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PAT-IN-PAN PIE CRUST:.
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Heat oven to 400F Mix all ingredients until dough forms.
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Press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches.
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Bake 12 to 15 minutes or until light brown.
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Cool completely.
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PIE:.
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Heat caramels, butter and 2 tablespoons water in 2-quart saucepan over medium heat, stirring frequently, until caramels are melted.
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Pour into pie crust.
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Sprinkle with pecans.
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Refrigerate about 1 hour or until chilled.
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Beat cream cheese and 1/3 cup powdered sugar with spoon until smooth.
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Spread over caramel layer; refrigerate.
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Heat chocolate and 3 tablespoons hot water in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted.
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Cool to room temperature.
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Stir in vanilla.
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Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl with electric mixer on high speed until stiff; reserve 1 1/2 cups.
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Fold chocolate mixture into remaining whipped cream.
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Spread over cream cheese mixture.
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Garnish with reserved whipped cream and chocolate curls.
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Cover and refrigerate at least 1 hour until firm but no longer than 48 hours.
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Store covered in refrigerator.
