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1
MAKE THE CRUST: In a medium bowl, blend the graham cracker crumbs, butter and sugar.
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2
Stir in the milk chocolate.
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3
Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
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4
Refrigerate until ready to use.
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5
PREPARE THE FILLING: In a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly.
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6
Bring to a boil over medium-high heat, then let boil without stirring until the syrup turns a light amber.
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7
While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming.
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8
Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly).
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9
Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.
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10
In a medium bowl, lightly beat the egg yolks.
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11
Whisk about 1/2 cup of the hot caramel cream into the eggs to warm them.
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12
Transfer the warmed eggs to the caramel cream in the saucepan.
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13
Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth.
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14
Pour the filling mixture into the pie crust.
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15
Sprinkle the pecans and chocolate chips on top.
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16
Bake for about 35 min., or until the center is just set.
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17
Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hrs
