Ingredients
For Crust:- Unbleached All purpose flour (1c), chopped pecans, toasted (1/2c), salt (1/4tsp), dutch process cocoa (1/4c), soft butter (1/2c), vanilla (1tsp), confectioner sugar (1/3c).
For Caramel Filling:- White chocolate (1c), caramel pieces (2c or 12 ounces), heavy cream (1/2c).
For chocolate Glaze:- Chopped pecans, toasted (1/2c), corn syrup (2tbsp), heavy cream (1/2c), chopped bittersweet chocolate (1/2c).

Method of preparation:-
First heat the oven to 400 degrees F.
For Crust:- Take a bowl of medium size, beat butter and add sugar, salt, cocoa and vanilla in it. Blend this mixture until it gets smooth. Add flour and mix it and then add the nuts in the mixture. Take a pie pan and grease it lightly. Place the crust into the pan. Place the pie pan in oven and bake it for about 15 to 20 minutes or until it gets set. Now take out the crust from the oven and keep it aside to cool.
For Filling:- Take a sauce pan of medium size, place it over low heat. Add white chocolate, caramel and heavy cream in it. Cook it until the chocolate gets melted and and mixture becomes smooth. Then pour this filling on the cooled crust and then keep it aside.
For Glaze:- Take a sauce pan, add chocolate, cream and corn syrup in it. Cook it over low heat until the chocolate gets melted and the mixture becomes smooth. Now spread glaze over filling and then dust the toasted pecans over it. Keep the pie in the refrigerator for 1 hour. Its nice to serve the pie chilled. Take out the pie from the refrigerator and then serve it after 15 minutes.

Number of servings – 12