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
For 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 or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.