Preheat oven to 325°F. Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. Or, place cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed. Transfer cookie crumbs to bowl - there should be about 2 cups. Add butter, stirring until combined. Transfer cookie mixture to 9" pie dish. Using fingers, press cookie mixture evenly onto bottom and sides of dish. Bake until firm and fragrant, 7-10 minutes; cool.
Raise oven’s heat to 350°F. In a medium bowl, whisk together dulce de leche, evaporated milk, eggs, pecans and salt until combined.
Pour dulce de leche mixture into premade crust. Place pie on large cookie sheet and bake for about 40 minutes (until center of pie is set).
Let pie cool and refrigerate two hours before serving. Serve topped with fresh whipped cream, if desired.