CARAMEL CHOCOLATE PIE SUPREME Pat-in-Pan Pie Crust (recipe follows) 30 caramels (from 14-ounce bag), unwrapped 2 tablespoons butter or margarine 2 tablespoons water 1/2 cup chopped pecans, toasted 2 packages (3 ounces each) cream cheese, softened 1/3 cup powdered sugar 4 ounces sweet baking chocolate 3 tablespoons hot water 1 teaspoon vanilla 2 cups whipping (heavy) cream 2 tablespoons powdered sugar Chocolate curls, if desired

Bake Pat-in-Pan Pie Crust. Heat caramels, butter and 2 tablespoons water in 2-quart saucepan over medium heat, stirring frequently, until caramels are melted. Pour into pie crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled.

Beat cream cheese and 1/3 cup powdered sugar with spoon until smooth. Spread over caramel layer; refrigerate.

Heat chocolate and 3 tablespoons hot water in 1-quart saucepan over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla.

Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl with electric mixer on high speed until stiff; reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture.

Garnish with reserved whipped cream and chocolate curls. Cover and refrigerate at least 1 hour until firm but no longer than 48 hours. Store covered in refrigerator.

Makes 12 servings.

PAT-IN-PAN PIE CRUST

1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup finely chopped nuts

Heat oven to 400°F. Mix all ingredients until dough forms. Press firmly and evenly against bottom and side of pie plate, 9 x 1 1/4 inches. Bake 12 to 15 minutes or until light brown. Cool completely.

1 Serving: Calories: 500 (Cal. from fat: 350), Fat: 39g (Saturated: 22g), Cholesterol: 85mg, Sodium: 170mg, Carbohydrate: 34g, Protein: 6g.

[Gold Medal - Desserts for Spring]