Fort Knox Pie



  • 2 cups chocolate wafers crumbs
  • 3/4 cup pecans
  • 1/2 cup butter


  • 1 ounce unflavored gelatine
  • 1/4 cup water
  • 1 3/4 cups whipped cream
  • 6 ounces semisweet chocolate chips
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 22 caramels, unwrapped
  • 2 tablespoons butter


  1. Crust: Combine cookie crumbs, pecans and melted butter. Press into a 9-inch pie pan and up sides to form high rim.
  2. Bake at 350 degrees F for 10 minutes. Cool.
  3. Filling: In small saucepan, sprinkle gelatine over water; let stand 1 minute. Stir over low heat until completely dissolved. Stir in 1 cup cream. Bring to a boiling point. Add to blender with chocolate. Process until chocolate is melted. While processing, add 1/2 cup cream, eggs and vanilla extract; process until blended. Pour into bowl and chill until thickened, about 15 minutes.
  4. In a small saucepan, combine caramels, 1/4 cup cream and butter. Simmer, stirring occasionally, until caramels are melted. Pour onto crust.
  5. Let cool for 10 minutes.
  6. With whisk or spoon, beat gelatine mixture until smooth. Pour into crust: chill until firm.

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