Caramel Turtle Brownie Pie

make a rounded crustthis helps prevent the crust from falling apart. For more shaping technique tips see the Oreo cookie crust recipe page.
Make the brownie filling Slice the butter into Tablespoonsize pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. Transfer melted butter to a large bowl if using the stove. Whisk the oil and granulated sugar into the melted butter. Let it sit for 35 minutes to slightly cool. Whisk in 2 whole eggs 1 egg yolk and vanilla extract until combined. Add the cocoa powder flour and salt and whisk until combined. Batter will be thick. Fold in the chopped pecans and chocolate chips. Batter will continue to thicken the longer it sits so immediately spoon and spread evenly into crust.
Bake for 30 minutes and then tent with foil and bake for another 810 minutes. Err on the side of underbaking because the brownie filling will set as it cools.
Meanwhile make the caramel sauce Heat the butter brown sugar heavy cream salt and corn syrup together in a medium saucepan over medium heat. With a spatula or whisk stir occasionally until butter has melted and mixture is combined. Bring to a simmer. Once simmering stop stirring and allow to simmerboil for 12 minutes. Remove from heat and then let cool until the pie is done baking. The sauce will thicken as it cools. If you want to be precise the sauce is done when it reaches 215F 102C when using a candy thermometer.
Add caramel and pecans on top Remove pie from the oven. Let it sit for 5 minutes to slightly cool. Then using a fork prick holes all over the surface of the pie. Drizzle and spread about 14 cup warm caramel sauce over the pie. Reserve the
rest for more toppingserving. Some of the caramel will seep into the pie through the holes. Set aside for 1 hour to slightly cool before adding toppings or cool completely.
Toppings Spoon pecans on top of caramelinfused pie. If desired pipe or spoon whipped cream on top or around the edges. I used a Wilton 1M piping tip on the pictured pie. Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments stirring after each until completely melted. Drizzle melted chocolate and more of the caramel sauce on top. You will have some caramel leftover. Slice and serve with optional vanilla ice cream.
Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 45 days