| • | Preheat oven to 350°.
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| • | Lightly spoon flour into a dry measuring cup; level with a knife.
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| • | Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk; set aside.
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| • | Combine sugar, milk, vanilla, and egg in a medium bowl, stirring with a whisk until well combined; set aside.
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| • | Place butter and chocolate chips in a small microwave-safe bowl.
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| • | Microwave at high 1 minute or until butter and chocolate melt, stirring every 20 seconds. Add chocolate mixture to sugar mixture, stirring with a whisk. Fold in flour mixture.
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| • | Spread batter into a 9-inch deep-dish pie plate coated with cooking spray.
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| • | Bake at 350° for 15 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
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| • | To prepare filling, place softened ice cream in a large bowl; beat with a mixer at medium speed until smooth.
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| • | Spoon half of ice cream over cooled crust, and place remaining ice cream in refrigerator. Drizzle pie with 1/3 cup caramel.
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| • | Freeze pie for 30 minutes or until firm. Spread the remaining ice cream over caramel. Sprinkle evenly with pecans; drizzle with 3 tablespoons of caramel.
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| • | Cover and freeze 4 hours or until firm |
