Caramel-Chocolate Pie Supreme

Heat oven to 450°F. Make and bake crust as directed. Cool completely on cooling rack.

In 2-quart saucepan, heat caramels, butter and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into cooled baked crust. Sprinkle with pecans. Refrigerate about 1 hour or until chilled.

In small bowl, beat cream cheese and 1/3 cup powdered sugar with spoon until smooth. Spread over caramel layer; refrigerate.

Meanwhile, in 1-quart saucepan, heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla.

In chilled large bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Reserve 1 1/2 cups.

Fold chocolate mixture into remaining whipped cream. Spread over cream cheese layer. Garnish with reserved whipped cream and chocolate curls. Cover; refrigerate at least 1 hour until firm but no longer than 48 hours.