Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour filling into potato chip crust and bake for 22-25 minutes. Allow to cool for half an hour after removing from oven.

Step 5

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.

Step 6

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.

Step 7

Place pie in refrigerator and allow to cool for 3 hours or overnight. Garnish with sea salt just before serving.