Caramel-Chocolate Pie

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Mix cookie crumbs and 1/4 cup butter.
3. 3
   Press firmly into a 9-inch pie plate (sides and bottom).
4. 4
   Bake for 10 minutes, then cool.
5. 5
   In a small heavy saucepan over medium heat, melt caramels, 2 tbs.
6. 6
   butter, and 2 tbs.
7. 7
   water, stirring frequently.
8. 8
   Continue until mixture is smooth.
9. 9
   Pour into baked crust.
10. 10
    Sprinkle with pecans (if using), and chill for about 1 hour.
11. 11
    Beat cream cheese and 1/3 cup powdered sugar until smooth.
12. 12
    Spread over cooled caramel layer, and return to fridge.
13. 13
    Heat chocolate and 3 tbs.
14. 14
    hot water over low heat in a heavy saucepan until chocolate is melted (don't ask me why it doesn't seize, I thought that too).
15. 15
    Cool to room temp.
16. 16
    Stir in vanilla.
17. 17
    Using a chilled bowl and beaters, whip cream with 2 tbs.
18. 18
    powdered sugar until stiff peaks form.
19. 19
    Reserve 1 1/2 cups.
20. 20
    Fold chocolate mixture into remaining whipped cream, and spread over cream cheese layer.
21. 21
    Top with reserved whipped cream (I pipe it over the top with a bag and tip) and garnish with chocolate curls.
22. 22
    Refrigerate leftovers.
23. 23
    TO MAKE CHOCOLATE CURLS: use a vegetable peeler on a large chocolate bar over waxed paper.
24. 24
    Works better on room-temp or slightly warm chocolate.
25. 25
    Use a toothpick to place chocolate curls on pie.