Dark Chocolate-Walnut Caramel Pie

• 1 pie shell (9 inch)
• 1 cup sugar
• 1/4 cup water
• 1 1/4 cups heavy cream
• 8 ounces semisweet chocolate, cut up
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 1 3/4 cups walnuts, toasted and coarsely chopped

1. In a heavy 3 qt saucepan, heat sugar and water on medium until sugar dissolves and turns amber colored, about 15 minutes.
2. Meanwhile, in microwave safe 1 cup measuring cup, heat 3/4 cream on high for 45 seconds. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.
3. Remove saucepan from heat. Stir in warm cream until a smooth caramel forms, it will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla and 1 1/2 cups walnuts. Reserve remaining walnuts to sprinkle on top of pie later.
4. Pour warm chocolate filling into pie shell. Cool on wire rack for 1 hour, then cover and refrigerate for 3 hours or until set.
5. When ready to serve, in a medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream over top of pie. Sprinkle with reserved walnuts.

pie shell, sugar, water, heavy cream, chocolate, butter, vanilla, walnuts

Taken from www.food.com/recipe/dark-chocolate-walnut-caramel-pie-341348 (may not work)