Caramel Chocolate Pie Supreme

• 1 cup all-purpose flour
• 12 cup butter or 12 cup margarine, softened
• 14 cup finely chopped nuts
• 30 caramels, unwrapped (from 14-ounce bag)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons water
• 12 cup chopped pecans, toasted
• 2 (3 ounce) packages cream cheese, softened
• 13 cup powdered sugar
• 4 ounces sweet baking chocolate
• 3 tablespoons hot water
• 1 teaspoon vanilla
• 2 cups whipping cream (heavy)
• 2 tablespoons powdered sugar
• chocolate curls, if desired

1. PAT-IN-PAN PIE CRUST:.
2. Heat oven to 400F Mix all ingredients until dough forms.
3. Press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches.
4. Bake 12 to 15 minutes or until light brown.
5. Cool completely.
6. PIE:.
7. Heat caramels, butter and 2 tablespoons water in 2-quart saucepan over medium heat, stirring frequently, until caramels are melted.
8. Pour into pie crust.
9. Sprinkle with pecans.
10. Refrigerate about 1 hour or until chilled.
11. Beat cream cheese and 1/3 cup powdered sugar with spoon until smooth.
12. Spread over caramel layer; refrigerate.
13. Heat chocolate and 3 tablespoons hot water in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted.
14. Cool to room temperature.
15. Stir in vanilla.
16. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl with electric mixer on high speed until stiff; reserve 1 1/2 cups.
17. Fold chocolate mixture into remaining whipped cream.
18. Spread over cream cheese mixture.
19. Garnish with reserved whipped cream and chocolate curls.
20. Cover and refrigerate at least 1 hour until firm but no longer than 48 hours.
21. Store covered in refrigerator.
22. Makes 12 servings.

flour, butter, nuts, caramels, butter, water, pecans, cream cheese, powdered sugar, sweet baking, water, vanilla, whipping cream, powdered sugar, chocolate curls

Taken from www.food.com/recipe/caramel-chocolate-pie-supreme-161613 (may not work)