Crust:
2 cups pecans, finely chopped
1/4 cup sugar
1/4 cup butter
Filling:
14-ounce bag caramels
1/4 cup plus 1/3 cup milk, divided
1 cup pecans, chopped
8 (1-ounce) squares semisweet chocolate
1/4 cup confectioners' sugar
1/2 teaspoon vanilla
Whipped cream:
1 cup whipping cream
1/4 cup sugar
3 ounces white chocolate, melted and cooled
Crust: Heat oven to 350 degrees. Combine the 2 cups finely chopped pecans with sugar and butter, mixing well. Press mixture onto bottom and sides of 9-inch pie plate. Bake 12 to 15 minutes, until lightly browned. Cool.
Filling: Melt caramels with 1/4 cup milk over low heat, stirring until smooth. Pour over crust. Sprinkle with 1 cup chopped pecans.
Melt chocolate with remaining 1/3 cup milk and the confectioners' sugar over low heat, stirring until smooth. Stir in vanilla. Pour over caramel-nut filling, spreading chocolate mixture to edge of pie. Chill.
Whipped cream: Whip cream, adding sugar and melted chocolate. Pipe over pie in your favorite design.
