Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.
If you get granules while making your ganache, pop the bowl in the microwave for 10 seconds and keep going! The ganache is best when you use it right away, but if you do need to make it ahead, reheat it in the microwave on medium, for 15-second intervals, stirring gently, until it returns to the correct consistency.
"One to Five: One Shortcut Recipe Transformed into Five Easy Dishes" by Ryan Scott © Oxmoor House 2016. Provided courtesy of Ryan Scott. All rights reserved.