Preheat oven to 450 degrees.

Unroll pie crust onto a 9" pie pan that has been sprayed with cooking spray.

Line the pie crust with foil and bake for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.

In a large saucepan, combine caramels and 1/2 cup cream and cook over medium-low heat until caramels are melted. Stir in pecans.

Spread filling evenly into crust.

In a microwave safe bowl add the chocolate chips and butter. Microwave in 30 second increments until smooth and melted, stirring in between. Using a fork, drizzle pecans with melted chocolate.

Refrigerate for 30 minutes or until set.

You must serve with whipped cream! It cuts the sweetness and makes the pie.