Preparation:
In small sacuepan, sprinkle gelatine over water; let stand 1 minute. Stir
over low heat till completely dissolved. Stir in 1 cup cream. Bring to
boiling point; add to blender with chocolate. Process till chocolate is
melted. While processing, add 1/2 cup cream, eggs and vanilla; process till
blended: Pour into bowl, chill till thickened, about 15 min.
In small pan, combine caramels, 1/4 cup cream and butter. Simmer, stirring
occasionally, till caramels are melted. Pour into crust. Let cool 10 min.
With whisk or spoon, beat gelatine mixture till smooth. Pour into crust;
chill till firm. Garnish with remaining cream, whipped. 8 servings.
*Chocolate Pecan Crust
Combine 2 cups chcolate wafer cookie crumbs, 3/4 cup finely chopped pecans,
1/2 cup melted butter or margarine, press into 9 " pie pan and up sides to
form high rim. Bake at 350 degrees 10 min. Cool. |
