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Salted Caramel Pecan Chocolate Pie
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4.98 from 38 votes

Salted Caramel Pecan Chocolate Pie

Salted Caramel Pecan Chocolate Pie has an Oreo crust, a salted caramel pecan layer, and a thick chocolate ganache layer topped with sea salt! This pie is the epitome of decadence!
Prep Time1 hour 55 minutes
Cook Time5 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 682kcal
Author: Dorothy Kern
Cost: $8


  • 25 Oreo cookies finely crushed
  • 5 tablespoons (70g) unsalted butter melted
  • 8 ounces chewy caramels , unwrapped (Werther's Chewy or Kraft squares)
  • 1 ¼ cup (288ml) heavy whipping cream divided
  • ½ teaspoon kosher Salt
  • 1 cup chopped pecans toasted (see note)
  • 2 cups (340g) dark or semi-sweet chocolate chips
  • Sea Salt coarse for finishing


  • Spray bottom and sides of a 9” springform pan with nonstick cooking spray. You can also use a 9” tart pan (with removable bottom) or a 9” pie plate.
  • Stir Oreo crumbs and melted butter with a fork, then press into the bottom and 1” up the sides of the pan. (If using a tart pan or pie plate, press the crumbs all the way up the sides.) Chill until ready to fill.
  • Place caramels and 4 tablespoons heavy whipping cream in a medium bowl. Heat on high power for 2-3 minutes, stirring every 30 seconds, until the mixture is smooth. Stir in salt to taste, then pecans, then spread evenly in the bottom of the pan.
  • Place chocolate chips and remaining 1 cup heavy whipping cream in a large bowl. Heat on high power for about 1 minute 15 seconds, then whisk until the chocolate has melted and the mixture is smooth. Spread evenly on top of the caramel layer.
  • Sprinkle the top with coarse sea salt and chill until set, about 2 hours. Store in refrigerator. Let sit on the counter for 10 minutes before serving. If you're using a springform pan or tart pan with removable base, remove the base from the sides while the pie is cold.


Serving: 1/10th pie | Calories: 682kcal | Carbohydrates: 70g | Protein: 4g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 59mg | Sodium: 262mg | Fiber: 4g | Sugar: 47g