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1
Preheat oven to 350F.
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2
Microwave 5 Tbsp.
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3
of the margarine in medium microwaveable bowl on HIGH 30 sec.
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4
or until melted.
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5
Add wafer crumbs and pecans; mix well.
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6
Press firmly onto bottom and up side of 9-inch pie plate.
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7
Bake 10 min.
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8
Cool completely; set aside.
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9
Place caramels, 2 Tbsp.
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10
of the cream and the remaining 1 Tbsp.
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11
margarine in small saucepan; cook on low heat until caramels are completely melted and mixture is well blended, stirring frequently.
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12
Pour into prepared crust; cool while preparing filling.
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13
Sprinkle gelatine over cold water in small saucepan; let stand 1 min.
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14
Cook on low heat 5 min.
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15
or until gelatine is completely dissolved, stirring frequently.
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16
Stir in 1/2 cup of the cream and the chocolate.
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17
Cook until chocolate is completely melted, stirring frequently.
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18
Cool 15 min.
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19
Beat 1 cup of the cream and the vanilla in large bowl with electric mixer on medium speed until thickened.
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20
Gradually add chocolate mixture, beating until light and fluffy.
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21
Spread over caramel layer in crust.
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22
Refrigerate 3 hours or until firm.
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23
Beat remaining cream with electric mixer until stiff peaks form.
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24
Spoon over pie just before serving.
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25
Store leftover pie in refrigerator.
