Dark Chocolate Salted Caramel Pecan Pie with Oreo Crust

Spray the bottom and sides of a 9-inch pie pan with nonstick cooking spray.

Place the Oreos in a food processor and crush to fine crumbs. Place in a medium bowl and stir in 8 tablespoons of melted butter until the crumbs are evenly coated. Press into the bottom and up the sides of the prepared pie pan. Freeze the crust for at least 10 minutes while you make the filling.

Combine the remaining 10 tablespoons of butter with the brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute, and then remove the pan from the heat. Slowly whisk in ⅓ cup of the heavy whipping cream until smooth. Then stir in ⅓ teaspoon of salt, followed by the pecans. Allow the caramel to cool for about 15 minutes. Then pour the caramel over the chilled crust. Freeze for 30-45 minutes until just chilled and set.

Heat the remaining 1 cup of heavy whipping cream until simmering. (You can do this either on the stove or in the microwave.) Pour the cream over the chocolate chips in a glass bowl. Cover the bowl and let sit untouched for 5 minutes. Then whisk the chocolate until smooth. Pour the ganache over the caramel layer, and freeze for another 30 minutes until just chilled and set. When ready to serve, sprinkle the top of the pie with coarse sea salt.