Dark Chocolate Walnut Caramel Pie

My aunt made this for thanksgiving, from good housekeeping magazine. Yum yum, and oh so rich. Cook time is chill time.

In a heavy 3 qt saucepan , heat sugar and water on medium until sugar dissolves and turns amber colored , about 15 minutes.

Meanwhile , in microwave safe 1 cup measuring cup , heat 3 / 4 cream on high for 45 seconds.

Place remaining 1 / 2 cup cream in refrigerator to keep cold for whipping later.

Remove saucepan from heat.

Stir in warm cream until a smooth caramel forms , it will stiffen when cream is added.

Stir in chocolate and butter until completely melted.

Stir in vanilla and 1 1 / 2 cups walnuts.

Reserve remaining walnuts to sprinkle on top of pie later.

Pour warm chocolate filling into pie shell.

Cool on wire rack for 1 hour , then cover and refrigerate for 3 hours or until set.

When ready to serve , in a medium bowl , with mixer on medium speed , beat remaining 1 / 2 cup cream until soft peaks form.

With metal spatula , spread whipped cream over top of pie.

Sprinkle with reserved walnuts.

pie shell, sugar, water, heavy cream, semisweet chocolate, butter, vanilla extract, walnuts