A hit for the holidays! This decadently rich pie starts with an Oreo cookie crust, topped with a layer of salted caramel pecans and finished with a rich dark chocolate ganache. Sprinkle with sea salt & you’ll never want to put down your fork.
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 servings
Author Linda Warren


  • 25 Oreo cookies, finely crushed (to make gluten-free use glutino Chocolate Vanilla Crème cookies)
  • 5 Tablespoons butter, melted
  • 8 ounces about 32 caramel squares
  • 1-1/4 cups heavy whipping cream, divided
  • 1/4 teaspoon salt
  • 1 cup toasted pecans, chopped
  • 2 cups dark chocolate chips
  • Sea Salt, coarse


  1. Prepare a 9” springform pan by spraying with nonstick cooking spray. You can also use a 9” deep dish pie plate as well.
  2. Place Oreos in a large Ziploc bag, seal, and crush with a rolling pin. Pour into a medium bowl. Combine with melted butter then press into your prepared pan covering the bottom & about 1” up the sides. Chill while you prepare filling.
  3. In a microwave safe bowl, place unwrapped caramels and 1/4 cup whipping cream. Place in microwave & heat on high for 2-3 minutes, stopping & stirring well every 30 seconds, until mixture is melted and smooth. Sprinkle in salt then add chopped pecans. Stir and spread evenly over the Oreo crust.

  4. Clean bowl used above and combine chocolate chips and remaining 1 cup whipping cream. Microwave on high for about 1 minutes, whisking every 30 seconds, until chocolate has completed melted. Pour over caramel pecan layer.
  5. Place in refrigerator to set, about 2 hours. Take out & immediately remove outer sides of springform pan from base. Bring to room temperature for about 15-20 minutes prior to serving & sprinkle with coarse sea salt.

Recipe Notes

To toast pecans: Preheat oven to 350 degrees. Place pecans on a cookie sheet that has been sprayed with nonstick cooking spray. Bake for 5 minutes or until they become aromatic. Watch carefully as they can burn fairly easily.