Chocolate Truffle Pie

1/2 C. Pecan Pieces toasted and chopped

1 6oz Chocolate crumb crust

5 oz. Caramels

1/4 C. Evaporated Milk

1 1/2 C. Semisweet chocolate chips

1 C. Heavy whipping Cream

3 Tbsp. Butter

Spinkle pecans on crust. Heat caramels and evaporated milk in heavy saucepan over low heat stirring often until caramels melt and mixture is smooth; pour over pecans.

Heat chocolate chips, cream and butter over low heat, stirring until chocolate melts and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.