Caramel-Pecan French Silk Pie

• 1 (9-inch) baked pie crust
• 1 c. semi-sweet chocolate pieces (6 oz.)
• 3 Tbsp. creme de cacao or whipping cream
• 1 (12.25 oz.) jar caramel ice cream topping (1 c.)
• 3/4 c. coarsely chopped pecans or almonds, toasted
• 1 c. whipped cream
• chocolate curls (optional)
• 1 c. whipping cream
• 1/2 c. butter
• 2 egg yolks, lightly beaten

1. Prepare and bake pie crust.
2. Set aside.
3. In a heavy saucepan, combine 1 cup whipping cream, chocolate, butter and sugar.
4. Cook over low heat for 10 minutes or until chocolate melts, stirring constantly.
5. Remove from heat.
6. Gradually stir half of the hot mixture into beaten yolks.
7. Return all to saucepan.
8. Cook over medium-low heat for 5 minutes or until it begins to bubble.
9. Remove from heat.
10. (Mixture may appear to separate.)
11. Stir in creme de cacao or whipping cream.
12. Place saucepan in bowl of ice water for about 20 minutes or until mixture stiffens and is difficult to stir.
13. Transfer chocolate mixture to a medium mixing bowl.
14. Beat cooled chocolate mixture with an electric mixer for 2 to 3 minutes or until mixture is light and fluffy.
15. Spread caramel topping in bottom of pie crust.
16. Sprinkle nuts over caramel.
17. Carefully spread filling into crust.
18. Cover and refrigerate a minimum of 5 hours. To serve, top with whipped cream.

crust, semisweet chocolate, creme de cacao, caramel ice cream topping, pecans, whipped cream, chocolate curls, whipping cream, butter, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=87743 (may not work)