In a medium-sized bowl beat the butter until fluffy. Add the salt, vanilla, sugar and cocoa, and blend until smooth. Add the flour and stir to blend. Finally, add the nuts; the mixture will be dry.
Lightly grease a 9-inch pie pan. Press the crust into the bottom and up the sides of the pan. Bake it in a preheated 400°F oven for 15 to 18 minutes, until it's set. (The dark color makes it hard to tell, but it's done when you can just begin to smell the
In a medium-sized saucepan set over low heat (or in the microwave), stir together the caramel, heavy cream and white chocolate till they're melted and smooth. Pour the filling into the cooled crust, and set it aside to firm while making the glaze.
Melt the chocolate with the cream and corn syrup over low heat (or in a microwave), stirring till smooth. Drizzle the glaze over the filling, and sprinkle with the toasted pecans. Refrigerate the pie for 1 hour or more before serving. It's best served chi