Fort Knox Pie

1. 1

   CRUST

2. 2

   Combine wafer crumbs, pecans and butter. Press into 9-inch pie pan and up sides to form high rim. Bake at 350F for 10 minutes. Cool.

3. 3

   FILLING

4. 4

   In small saucepan, sprinkle gelatine over water; let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to boiling point; add to blender with chocolate. Process until chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla; process until blended. Pour into bowl, chill until thickened, about 15-20 minutes.

5. 5

   In small pan, combine caramels, 1/4 cup cream and butter. Simmer, stirring occasionally until caramels are melted. Pour onto crust. Let cool 10 minutes.

6. 6

   With whisk or spoon, beat gelatine mixture until smooth. Pour onto crust; chill until firm. Garnish with remaining cream, whipped.

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