Fort Knox Pie

Directions

For Crust:

1. Preheat the oven to 350°F.
2. Mix together the cookie crumbs, pecans, and melted butter in a 9-inch springform pan. Press the mixture into the bottom and up the sides of the pan.
3. Bake the crust for 8–10 minutes.
4. Remove the crust from the oven and let it cool.

For Filling:

5. Pour the water into a small saucepan and sprinkle the gelatin over it. Let it stand for 1 minute.
6. Stir the gelatin-water over low heat until the gelatin dissolves.
7. Stir in 1 cup of heavy cream and bring it to a boil.
8. Pour the mixture into a blender with the chocolate chips, blending until the chocolate is melted.
9. Add ½ cup of heavy cream, eggs, and vanilla, blending until well combined.
10. Pour the mixture into a bowl and chill it in the refrigerator for about 15 minutes or until thickened.
11. Combine the caramels, ¼ cup heavy cream, and butter in a medium saucepan over low heat, stirring until melted.
12. Remove the caramel mixture from the heat and pour it into the pie pan. Let it cool for 10 minutes.
13. Whisk the chocolate mixture until it’s smooth and then pour it into the pie crust over the cooled caramel mixture.
14. Chill the pie in the refrigerator for about 3 hours or until firm.

For Whipped Cream:

15. Chill a medium-sized bowl in the freezer for at least 10 minutes.
16. Combine heavy cream, powdered sugar, and vanilla in chilled bowl.
17. Beat ingredients using an electric mixer on low speed, gradually increasing the speed to high, until stiff peaks form. Don’t overbeat, but don’t stop beating until it reaches a very thick consistency.
18. Top the pie with the whipped cream, slice, and serve.