This recipe is from an old issue of Chocolatier magazine. It was actually an advertisement for Knox Gelatine. I've made this one many times and the only time I wasn't really happy with it (although I still ate most of it myself and enjoyed every bite) was the time I used 30 caramels instead of the suggested 22. The filling ended up being too solid to cut easily with a fork.
Anyway, try this one. It's very easy and never fails to impress your guests.
Serves 8
CRUST
FILLING
CRUST
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.
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 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.
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.
With whisk or spoon, beat gelatine mixture until smooth. Pour onto crust; chill until firm. Garnish with remaining cream, whipped.