From Chef Lesli Sommerdorf for Harmons
1 package chocolate wafer cookies, finely crushed
1 cup (2 sticks) unsalted butter, divided
2/3 cup packed light brown sugar
1 cup heavy cream, divided
12 ounces semi- or bittersweet chocolate, finely chopped
1 egg yolk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Sea salt, for garnish
In a large microwaveproof bowl, melt 4 tablespoons of butter. Add the chocolate cookies and mix well to combine. Press the crumbs into a 9inch pie plate, forming an even crust on the bottom and sides. Place the pie plate in the freezer for 15 minutes to harden.
Meanwhile, in a saucepan over medium heat, combine the remaining butter and brown sugar. Bring to a simmer and whisk until the sugar is dissolved. Increase the heat to medium-high and whisk the mixture constantly until it begins to bubble. Remove from the heat and very carefully pour in 1/4 cup of cream, whisking constantly until combined. Pour the caramel into the frozen crust and set aside.
In a small microwave-proof bowl, add the remaining 3/4 cup cream and chocolate. Warm it in the microwave in 30second bursts until it can be stirred smooth. Set aside.
In a separate bowl, whisk the egg yolk, sugar, and vanilla until light and airy and the sugar has dissolved. Slowly add the chocolate mixture, whisking continuously, until the whole mixture is smooth and glossy. Pour this over the caramel mixture and spread until smooth. Sprinkle the top with the sea salt to garnish. Chill the pie for 1 hour to set.