Chocolate Sandwich Cookie Pecan crust:
- 2 cups finely crushed chocolate sandwich cookies (recommended: Oreo)
- 3/4 cup finely chopped pecans
- 1/2 cup butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 3/4 cups whipping cream, divided
- 1 cup semisweet chocolate chips
- 2 eggs
- 1 teaspoon vanilla
- 1 cup caramels (about 24)
- 2 tablespoons unsalted butter
- Pinch salt
Preheat the oven to 350 degrees F.
In a small bowl mix together the cookie crumbs, pecans, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate and bake for 10 minutes. Remove the crust from the oven and cool completely before filling
Sprinkle the gelatin over the water in a small saucepan; let stand for 1 minute. Stir over low heat until the gelatin is completely dissolved, about 3 minutes. Stir in 1 cup of the cream. Heat just to a simmer then immediately pour into a food processor or a blender. Add the chocolate chips and process until the chocolate is completely melted, about 1 minute. With the machine running add 1/2 cup of the remaining cream, the eggs, and the vanilla. Pour into large bowl and refrigerate until thickened, about 15 minutes.
In the meantime, combine the caramels, remaining 1/4 cup of cream, butter, and salt in a small saucepan. Simmer over low heat, stirring occasionally, until completely melted and smooth. Pour into the prepared crust; let stand until beginning to set, about 10 minutes. Beat the cooled and thickened gelatin mixture until smooth and pour it over the caramel layer. Refrigerate the pie, covered until firm, about 3 hours.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.