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1
Prepare Baked Pastry Shell; set aside.
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2
In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
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3
Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
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4
Remove from heat.
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5
Gradually stir half of the hot mixture into beaten egg yolks.
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6
Return egg mixture to chocolate mixture in saucepan.
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7
Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
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8
Remove from heat.
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9
(Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
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10
Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
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11
Transfer the chocolate mixture to a medium mixing bowl.
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12
Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
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13
Spread caramel ice cream topping in bottom of Baked Pastry Shell.
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14
Sprinkle pecans evenly over caramel.
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15
Carefully spread filling into pie shell.
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16
Cover and refrigerate pie for 5 to 24 hours.
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17
To serve, top with whipped cream.
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18
If you like, garnish with chocolate curls.
