For the crust:

1. Preheat oven to 350 degrees F. Grease a 9-inch pie pan with non-stick spray.
2. Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
3. Add the Oreo crumbs to a bowl and combine with the melted butter.
4. Pour the mixture into your pie pan and press into an even layer on the bottom and up the sides.
5. Bake crust for 8-10 minutes, then set aside to cool.

For the filling:

1. To make the filling, melt the butter in a large saucepan. Add the brown sugar, sweetened condensed milk, heavy cream and corn syrup and heat over medium heat, stirring constantly, until sugar is dissolved.
2. Turn the heat up to medium-high and bring to a boil. Allow to boil for 2-3 minutes, or until it reaches 220-225 degrees F. Don’t over-cook or the filling will be too firm. It will also be too soft if not cooked enough. I recommend a food thermometer, to be sure. Remove from heat and allow to cool for a few minutes, until it stops bubbling.
3. Pour the caramel into the prepared pie crust and refrigerate for 2-3 hours, or until firm. If cooked properly, it should be firm enough when cold that it stays in place, but if you press on it, it gives just a bit.

To finish off the topping:

1. Put the chocolate chips in a heat proof bowl. Microwave the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. Pour the ganache onto the firm caramel and spread into an even layer.
2. Top the chocolate with the chopped pecans and drizzle with caramel sauce, if desired.
3. Refrigerate until ready to serve. Pie is best if eaten within 5-7 days.