<http://schema.org/recipeInstructions>
" Prepare 9-Inch Baked Pie Shell as recipe directs, but bake crust about 2 minutes longer after removing pie weights or until deep golden. Cool pie shell on wire rack at least 15 minutes. In heavy 3-quart saucepan, heat sugar and water on medium-high until sugar dissolves and turns amber in color, 15 minutes, swirling pan occasionally. Meanwhile, in microwave-safe 1-cup liquid measuring cup, heat 3/4 cup cream in microwave on High 45 seconds or until warm. 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 (caramel will stiffen when cream is added). Stir in chocolate and butter until completely melted. Stir in vanilla extract and 1 1/2 cups walnuts. Reserve remaining 1/4 cup walnuts to sprinkle on top of pie later. Pour warm chocolate filling into pie shell. Cool 1 hour on wire rack, then cover and refrigerate at least 3 hours or until set. When ready to serve, in medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream on top of pie, leaving 1/2-inch border all around. Sprinkle with reserved walnuts."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9614/dark-chocolate-walnut-caramel-pie/?click=hpr>