1 (9-inch) frozen unbaked piecrust shell
Ryan's Quick Chocolate Ganache, recipe follows
1 cup store-bought brownies, cut into 1/2-inch cubes (2 to 3 brownies)
1/2 cup store-bought caramel sauce
1 cup heavy cream
2 teaspoons instant espresso
Confectioners' sugar, for dusting
2 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
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.