Instructions: In a heavy 2-quart saucepan, melt the butter over low heat. Add the brown sugar, corn syrup and half and half; mix well. Cook and stir over medium-high heat to boiling. Reduce the heat to medium. Cook and stir for 5 minutes longer. Stir in 1 cup pecans. Pour the mixture into the baked pastry shell; set aside. For the creamy custard layer, in a heavy 1 1/2-quart saucepan, stir together the sugar, cornstarch and salt. Stir in the milk. cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 mintues longer. Gradually stir the hot mixture into the egg yolks; return to the saucepan. Cook and stir until bubbly; reduce the heat. Cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup chocolate pieces until melted. Cool for about 45 minutes, or to room temperature. In a 1-cup glass measuring cup, combine the cold water and gelatin. Let stand for 2 minutes. Place the cup in a saucepan of boiling water. Cook and stir for about 1 minute, or until the gelatin completely dissolves. In a bowl, beat the whipping cream with an electric mixer on medium speed while gradually drizzle the dissolved gelatin over the whipped cream. Continue beating until stiff peaks form. Gently stir 1 cup of the whipped cream into the custard to lighten the mixture. Fold in the remaining whipped cream. Pour over top of the caramel layer. Cover and refrigerate for 6 hours before serving.

Just before serving, in a saucepan, melt 1/4 cup chocolate pieces and the shortening; drizzle over the pie. Sprinkle with 1/4 cup pecans.

Makes 8 to 10 servings. Penny Halsey (ATBN65B).

Note: Recipe from Quiveys Grove in Madison, Wisconsin.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.