Combine the cookie crumbs and butter in a medium mixing bowl and stir until all the crumbs are moistened. Press the mixture into an even layer in the bottom and up the sides of a 9-inch pie plate.

Refrigerate for at least 30 minutes and leave in the fridge while you make the filling.

Combine the chocolate pudding mix and the milk in a large mixing bowl and beat with an electric mixer on medium speed for about 2 minutes, until the pudding is thick.

Combine the heavy cream and powdered sugar in a second mixing bowl and beat until the cream holds stiff peaks. Use a rubber spatula to fold the whipped cream into the chocolate pudding.

Pour the caramel sauce into the bottom of the chilled pie crust and sprinkle with the chopped pecans. Spread the pudding into an even layer over the top of the pecans. Cover with plastic wrap and freeze for at least 2 hours.

When you’re ready to serve the pie, drizzle the caramel sauce over the top of the pie and sprinkle the pecans on top. Dollop whipped cream around the edge of the pie and serve. If your pie is difficult to slice, let it sit at room temp for a few minutes and it will soften.

Uneaten pie can be stored in the freezer, covered with plastic wrap, for up to 2 months.