“Just in Case” Pie

Preheat your oven to 350 degrees. Chop the Oreos and pecans in a food processor until they form a coarse meal. Combine the Oreo mixture with the melted butter and transfer the mixture to a 9″ deep dish pie plate. Use your fingers to press the mixture onto the bottom and up the sides of the pan, forming a high rim. Bake the pie crust for 10 minutes and then let cool completely.

Place the cold water in a small saucepan. Sprinkle the unflavored gelatin over the water and let stand for one minute. Move the saucepan to the stove top and heat over low heat for about three minutes, or until the gelatin is completely dissolved. Stir in one cup of cream and heat just to a boil.

Transfer the heated cream mixture to your food processor bowl and add the semisweet chocolate chips. Process until the chocolate has melted and the mixture is smooth. While continuing to process, add another 1/2 cup of cream, eggs and vanilla. Pour into a bowl and refrigerate for about fifteen minutes, until thickened.

For the caramel, pour the remaining 1/4 cup of cream into a small saucepan and add the butter and the caramels. Simmer over low heat until the caramels have completely melted and you have a smooth sauce.

Take your cooled crust and pour the caramel mixture into it. Retrieve the thickened chocolate mixture from the refrigerator and beat until smooth. Pour the chocolate over the caramel layer and refrigerate for three hours, or until firm.