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Directions

Crust
Crush cookies into fine crumbs. Place in mixing bowl with melted butter and mix until well moistened. Press crumbs firmly into bottom and sides of a pie dish. Bake at 350 degrees for 13 minutes. Remove and cool.

Caramel Cream Filling
In small sauce pan, cook the milk and flour until thick. Place in a small bowl and cover with plastic wrap until completely cooled. In mixer bowl beat butter, sugar and vanilla and mix well. Add cooled cooked mixture and beat until light and fluffy. Fold in caramel. Set aside.

Ganache
In microwave safe bowl, heat Guittard chocolate, cream and butter for 1 minute. Stir well. If chocolate is not all melted, return to microwave for 15 second intervals until chocolate is melted and smooth. Set aside ¼ cup for drizzle topping. Pour the rest and spread over the cooled crust. Spread the chopped pecans over the chocolate.

Chocolate Mousse Filling
In microwave safe bowl, heat Guittard chocolate and 1 cup heavy cream for 1 minute. Stir well. If chocolate is not all melted, return to microwave for 15 second intervals until chocolate is melted and smooth. Cool. In a large mixer bowl blend pudding mix, 1 ½ cup heavy cream, milk and vanilla with spatula. Place on mixer and using wire whip, slowly beat for 2 minutes. Gradually add chocolate mixture. Scrape bowl and continue to whip on high, until mixture thickens and peaks form. Divide amount in half. Evenly spread ½ of the mixture onto the top of the chopped nuts, then spread the caramel cream filling and add ¼ cup chopped pecans on top. Evenly spread the rest of the chocolate mousse filling over the pecans.

Topping
Top the pie with the reserved ¼ cup ganache, ¼ cup caramel apple dip and ¼ cup pecans. You can garnish top with chocolate covered pecan halves.
Refrigerate for 2 hours or overnight.