Preheat oven to 350°F.

Working on a lightly-floured surface, roll out pie dough and press into a 9” pie pan. Set pan aside.

Using a medium saucepan, add the butter, chocolate and 1 cup of chocolate chips. Place over medium-low heat, stirring often, until butter and chocolate have fully melted; set pan aside to cool.

Using a medium bowl, sift together the flour, baking powder and salt. Stir the flour mixture into the chocolate mixture.

Stir the remaining ¾ cup of chocolate chips and chopped pecans into the batter.

Pour batter into prepared pie pan. Bake at 350°F for 60-65 minutes, or until a toothpick inserted into the pie comes out mostly clean.

Let brownie pie cool for at least 1 hour before slicing. (Tip: If it’s still warm, the slices will fall apart. They’ll still be delicious, but they won’t look the same!)

Using a medium saucepan, add caramels and evaporated milk. Place over low heat and cook, stirring often, until mixture is smooth.

Drizzle hot caramel sauce and sprinkle chopped pecans over each slice before serving.