Fort Knox Pie

Crust:
2 cups chocolate wafers crumbs
3/4 cup pecans
1/2 cup butter or margarine

Filling:
1 ounce unflavored gelatine
1/4 cup water
1 3/4 cups whipped cream
6 ounces semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
22 caramels, unwrapped
2 tablespoons butter

Crust: Combine cookie crumbs, pecans and melted butter or margarine. Press into a 9-inch pie pan and up sides to form high rim. Bake at 350 degrees F for 10 minutes. Cool.

Filling: 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 a boiling point. Add to blender with chocolate. Process until chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla extract; process until blended. Pour into bowl and chill until thickened, about 15 minutes.

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

With whisk or spoon, beat gelatine mixture till smooth. Pour into crust: chill until firm.