Step 1

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a mixing bowl, add flour, sugar, cornflour and pecans. Pour over melted butter and stir together until mixture resembles wet sand.

Step 2

Pour cookie crumbs into an 8 inch pie plate. Press crumbs into bottom and sides using the back of a spoon to form one even layer. It may be a bit rustic – this is ok.

Step 3

Bake cookie crust for 15 minutes or until crust is golden on the edges. Set aside to cool for 15 minutes.

Step 4

Meanwhile, make the caramel. Add sweetened condensed milk, brown sugar and butter in a medium saucepan and place on a low-medium heat.

Step 5

Stir gently until all the ingredients have combined and continue to cook for a 3-5 minutes until the caramel thickens and the sugar is completely melted. Add a pinch of salt. Set aside to cool slightly.

Step 6

Pour caramel over baked cookie crust. Place in the fridge.

Step 7

Meanwhile, make the chocolate ganache. Place chocolate and cream into a bowl. Heat in the microwave, stirring every 20 seconds, until combined and smooth. Leave to cool for a few minutes.

Step 8

Pour the ganache over the caramel and spread to the corners. Scatter chopped pecans on top. Refrigerate pie for at least 6 hours or, even better, overnight.