Instructions: Heat the oven to 450 degees. Pre a pie crust according to package directions for unfilled 1-crust pie, using 10-inch tart pan with removable bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake for 9-11 minutes, or until light golden brown. Cool completely.

In medium saucepan, combine caramels and 1/2 cup whipping cream; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Spread evenly over cooled, baked crust.

In small saucepan over low heat, melt margarine and chocolate chips, stirring constantly. Add 1 tablespoon whipping cream; stir until well blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped cream, if desired.

Makes 12 servings.

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