PECAN CARAMEL AND FUDGE PIE

crust:
L-L/2 CUPS CHOCOLATE WAFER COOKIE CRUMBS (ABOUT 7 OZS.)
5 tbsps. butter melted
l/2 tsp. vanilla extract
Filling:
l-l/2 sticks butter
3/4 cup packed golden brown sugar
6 tbsps. light corn syrup
3 cups pecan halves (about l0 ozs.)
3 tbsps. whipping cream
2 ozs. unsweetened chocolate chopped
For crust: blend all ingredients in processor. Press mixture onto bottom and up sides of 9″ diameter glass pie dish.Cover crust and freeze while preparing filling. Can be made l week ahead. Keep frozen.
For filling: Heat oven 350. Combine butter, brown sugar asnd corn suyrup in heavy med. saucepan. Bring to boil, stirring often. Boil l minute. Stir in nuts and cream. Boil until mixture thickens slightly about 3 mins. Remove from heat. Add chocolate. Stir until chocolate melts and mxiture if well blended. Pour hot filling into crust. Using spoon evenly distribute nuts. Bake until filling bubbles all over, about l0 mins. Transfer to rack to cool. Bon Appetit July l999