I start by combining flour and salt in a bowl. Then I cut in the cold butter until it looks like coarse crumbs. I add ice water one tablespoon at a time until the dough holds together. I wrap it in plastic wrap and chill for 30 minutes.

I roll out the dough on a floured surface and place it into the pie dish. I prick the bottom with a fork, cover it with parchment paper, and fill it with pie weights or beans. Then I bake it at 375°F (190°C) for 15 minutes. I remove the weights and bake another 5 minutes until it’s lightly golden.

I heat the heavy cream in a saucepan until it simmers. Then I pour it over the chocolate chips in a bowl. I let it sit for 2 minutes before stirring it smooth. I add caramel sauce, vanilla, and the egg. I mix it all together until glossy and thick.

I pour the chocolate-caramel filling into the pre-baked crust and bake at 325°F (160°C) for 30–35 minutes until set. The center should jiggle just slightly. I cool the pie completely.

Once the pie cools, I drizzle it with more caramel sauce and a sprinkle of sea salt. I slice and serve with love.