9 inch pie crust (your favorite recipe)
1 c sugar
1/4 c water
1 1/4 c whipping cream
8 ounces semisweet chocolate, cut up
2 T butter
2 t vanilla extract
1 3/4 c walnuts (toasted, coarsely chopped)
Prepare and bake pie crust and set aside to cool. In heavy saucepan, heat sugar and water on medium high until sugar dissolves and turns amber in color, 15 minutes, swirl pan occasionally.
Heat 3/4 c cream in microwave on high 45 seconds or until warm. Place 1/2 c cream in refrigerator for whipping later.
Remove pan from heat; stir in warm cream until a smooth caramel forms (caramel will stiffen when cream is added). Add chocolate and butter, stir until completely melted, stir in vanilla and 1 1/2 c walnuts.
Pour warm chocolate filling into pie shell. Cool 1 hour on wire rack, cover and place in refrigerator for 3 hours or until set.
Topping – in a bowl, with mixer on medium speed, beat 1/2 c cream until soft peaks form. Spread whipped cream on top of pie, leave a 1/2 inch border around edge of pie. Sprinkle with 1/4 c walnuts.
