Directions

1. 1. Heat oven to 350 degrees. Mix crumbs and 1/4 cup margarine. Press mixture firmly against side and bottom of pie plate, 9 x 1 1/4 inches. Bake 10 minutes; cool.
2. 2. Heat caramels, 2 tablespoons margarine and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted.
3. 3. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour until chilled.
4. 4. Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer; refrigerate.
5. 5. Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature.
6. 6. Stir in vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 11/2 cups.
7. 7. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream and Easy Chocolate Curls. Refrigerate any remaining pie.
8. Easy chocolate curls:
9. 8. Place a bar or block of chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar.
10. 9. Transfer each curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto frosted cake, pie or other dessert.
11. 10. The curl will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 15 minutes before making curls.
12. 11. Semisweet chocolate can be used but the curls will be small. Also, the thicker the bar of chocolate, the larger your curls will be.