Salted Caramel Baileys Chocolate Bliss Pie

Preheat oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs with the melted butter, mixing well. Press the mixture into the bottom and sides of a 9-inch pie plate, forming an even crust.

Bake the crust in the preheated oven for 8-10 minutes or until slightly firm. Remove from oven and let the crust cool completely.

Melt the semi-sweet chocolate chips according to package directions, and set aside to cool slightly.

In a large mixing bowl, whip the heavy cream and granulated sugar together until soft peaks form.

Gradually add the salted caramel Baileys liqueur to the whipped cream mixture.

Gently fold the melted chocolate into the whipped cream mixture until fully combined.

Evenly pour the chocolate mixture into the cooled pie crust.

Refrigerate the pie for at least 4 hours, or until set.

Before serving, drizzle caramel sauce over the pie, and sprinkle flaked sea salt on top for that salty-sweet contrast.