Chocolate-Pecan And Caramel Pie

Recipe Ingredients

1		Knox unflavored gelatin
1/4 cup	59ml	Cold water
2 cups	474ml	Whipping cream
1		Choc. Chips - semi-sweet
		Eggs
1 teaspoon	5ml	Vanilla extract
1 cup	237ml	Caramels - (about 22)
2 tablespoons	30ml	Butter

Recipe Instructions

In small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes.

Stir in ONE cup cream. Bring just to the boiling point; then immediately add to blender with chocolate. Process until chocolate is completely melted, about 1 minute.

While processing, through feed cap, and 1/2 Cup of the cream, eggs, and vanilla; process until blended. Pour into large bowl and chill until thickened, about 15 minutes.

Meanwhile, in small saucepan, combine caramels, 1/4 cup of the cream, and butter. Simmer over low heat, stirring occasionally, until caramels are completely melted and mixture is smooth.

Pour onto Chocolate-Pecan Crust (recipe follows) to cover bottom; let stand at room temperature to cool, about 10 minutes. With wire whisk or spoon, beat gelatin mixture until smooth. Pour into prepared crust; chill until firm, about 3 hours.

Garnish with remaining 1/4 cup of cream, whipped, and if desired, pecans.

Source:
Weight Watchers Magazine, March/April 1997

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