3/4 c. (about 17) caramels
1/4 c. evaporated milk
1 1/2 c. (one regular-sized bag) chocolate chips
1 c. whipping cream
3 T. butter
1 prepared chocolate crumb crust (Fred Meyer was out, so I had to improvise my own...it didn't work out so well. I recommend that you try to buy one!)
Melt caramels and milk together over low heat. Pour in crust. Melt other ingredients together. Pour over caramel mixture. Refrigerate until set (about 4 hours). Serve with whipped topping. (I bought extra whipping cream and whipped it up for the topping. I didn't add sugar because this pie is rich, so the more bland whipping cream is a nice balance.
I forgot to take a picture and I remembered as I began eating the last slice the next day!