1 ½cupsgraham crackers crumbsabout 9 graham crackers
1stickunsalted butter, melted1/2 cup
¾cupsemi-sweet chocolate chipsmelted
1containercool whip8 oz, thawed
Whipped creamcan use canned or homemade. For homemade use 1 cup heavy whipping cream and 1/4 cup powdered sugar
If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 1 & 1/2 cups of crumbs. In a small bowl, combine the crumbs with the sugar and melted butter, mix well until incorporated.
Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the pie mixture is really compacted.
Place the pie pan in the freeze while making the filling. If you’re preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the refrigerator.
In a microwave safe bowl, melt the chocolate chips on 50% power, stirring occasionally until fully melted. Allow the chocolate to cool to room temperature before adding it to the filling. *Cooling is critical*
In a mixing bowl, combine the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth. Add in the cooled melted chocolate, beat again to combine. Use a spatula to stir in the cool whip, mix well.
Spread the filling on top of the crust. Cover with plastic wrap and refrigerate for 4-8 hours, overnight works too!
Pipe whipped cream swirls around the edge of the pie. Add a pecan on top of each swirl. Add chopped pecans to the center of the pie (add a lot if you really like nuts!). Drizzle caramel and chocolate sauce over the entire pie. Serve right away, or refrigerate until serving.