Potato Chip Chocolate Pie

Potato Chip Chocolate Pie 1 8.5-oz bag of sea salt kettle-cooked chips, divided 5 tablespoons unsalted butter, melted 1/4 cup all-purpose flour 1 1/4 cup heavy cream, divided 18 ounces (3 cups) semisweet chocolate chips, divided 2 eggs 2 teaspoons vanilla extract 1/8 teaspoon salt sea salt or other chunky salt for garnish Preheat oven to 350˚. Set aside 10 potato chips. In a blender or food processor place the rest of the chips and pulse until they are fine in texture. Add in melted butter and flour and mix until fully combined. Press crust mix into a 9-inch pie or tart pan. Make sure the crust is as even as possible. Bake for 12 minutes and set aside to cool when done. In a medium saucepan combine 1/4 cup of cream with 10 ounces (1 2/3 cups) chocolate chips. Whisk until smooth, but do not overheat. Add to this mixture vanilla, eggs, and salt and blend until smooth. Pour filling into potato chip crust and bake for 22-25 minutes. Allow to cool for half an hour after removing from oven. Into a small saucepan pour remaining cream and chocolate chips and stir over medium-low heat until well blended to make the ganache. Do not overheat. Pour ganache over the top of pie. Smooth topping with offset spatula, butter knife, or frosting knife for a level finish. Crush reserved potato chips finely by placing them in a zippered plastic sandwich bag and rolling over them with a rolling pin. Do not crush too finely. Before chocolate sets add the chips around the edge of the pie. Place pie in refrigerator and allow to cool for 3 hours or overnight. Garnish with sea salt just before serving.