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For Crust:
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Preheat the oven to 350 degrees F.
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In a small bowl mix together the cookie crumbs, pecans, and melted butter.
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Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate and bake for 10 minutes.
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Remove the crust from the oven and cool completely before filling
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For Filling:
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Sprinkle the gelatin over the water in a small saucepan; let stand for 1 minute.
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Stir over low heat until the gelatin is completely dissolved, about 3 minutes.
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Stir in 1 cup of the cream.
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Heat just to a simmer then immediately pour into a food processor or a blender.
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Add the chocolate chips and process until the chocolate is completely melted, about 1 minute.
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With the machine running add 1/2 cup of the remaining cream, the eggs, and the vanilla.
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Pour into large bowl and refrigerate until thickened, about 15 minutes.
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In the meantime, combine the caramels, remaining 1/4 cup of cream, butter, and salt in a small saucepan.
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Simmer over low heat, stirring occasionally, until completely melted and smooth.
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Pour into the prepared crust; let stand until beginning to set, about 10 minutes.
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Beat the cooled and thickened gelatin mixture until smooth and pour it over the caramel layer.
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Refrigerate the pie, covered until firm, about 3 hours.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
