Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan with non-stick spray.

Crush the Oreos by adding them to a food processor or blender until they resemble fine crumbs.

Combine the Oreo crumbs with melted butter in a mixing bowl, stirring until evenly coated.

Press the crumb mixture into the bottom and up the sides of your prepared pie pan.

Bake the crust in the preheated oven for 8-10 minutes until set; let it cool completely.

Melt the butter in a large saucepan over medium heat, add brown sugar, sweetened condensed milk, heavy cream, and corn syrup, and stir until sugar dissolves.

Boil the mixture on medium-high heat for 2-3 minutes until it reaches 220-225°F (104-107°C), then remove from heat to cool slightly.

Pour the caramel mixture into the cooled pie crust, spreading it evenly, and refrigerate for 2-3 hours.

Make the ganache by placing chocolate chips in a heat-proof bowl, microwaving the heavy cream until about to boil, and pouring it over the chips. Whisk until smooth.

Spread the ganache evenly over the set caramel layer.

Sprinkle the toasted pecans on top of the ganache and drizzle with caramel sauce.

Chill the pie in the refrigerator until you're ready to serve.