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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.
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.
Bake cookie crust for 15 minutes or until crust is golden on the edges. Set aside to cool for 15 minutes.
Meanwhile, make the caramel. Add sweetened condensed milk, brown sugar and butter in a medium saucepan and place on a low-medium heat.
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.
Pour caramel over baked cookie crust. Place in the fridge.
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.
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.