No-Bake Chocolate Pecan Pie Recipe

Make the crust: Combine all ingredients in a bowl; mix until mixture resembles coarse sand. Press mixture onto the bottom of an 8-inch pie pan. Chill until ready to use.

Make the filling: Whisk together sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Gradually mix in milk and ½ cup whipping cream.

Place saucepan over medium heat. Bring mixture to a boil, whisking constantly. Boil for 30 seconds then remove from heat. Continue whisking for 15 seconds to cool slightly. Add chocolate chips, vanilla, and butter; whisk until smooth. Let cool for at least 2 hours.

Whip remaining whipping cream until stiff peaks form. Take ¹⁄³ of the whipped cream and mix into the chocolate mixture. Fold in remaining whipped cream. Cover and chill for 2 hours.

Toast pecans on a frying pan for 10 minutes, stirring occasionally to prevent nuts from burning. Place pecans on prepared crust, saving some for garnish, then evenly spread salted caramel sauce on top. Spoon chocolate filling on top of caramel sauce. Freeze for at least 1 hour.

Before serving, garnish frozen pie with whipped cream, chocolate shavings, and reserved pecans.