Finely grind Chunky CHIPS AHOY! Cookie Pieces. Combine with graham cracker crumbs and butter. Press firmly onto bottom and up sides of 9-inch pie plate. Set aside while preparing fillings.

Bring cream, corn syrup, butter and salt to boil in heavy saucepan on medium heat; remove from heat.

Meanwhile, caramelize sugar in heavy bottom saucepan on medium-high heat until golden brown; remove from heat.  Carefully and slowly add hot cream mixture, stirring constantly until all cream mixture is incorporated. (Exercise caution in doing this, as steam will rise from the caramel mixture.) Bring caramel mixture back to boil; boil 30 seconds. Remove from heat; add vanilla. Cool to room temperature before using. Pour into pie shell.

Important: Prepare pie shell and caramel before making mousse. Melt chocolate to 100ºF. Boil milk and sugar and pour over chocolate, mixing well. Keep chocolate/milk mixture at 100ºF until ready to use.

Whip heavy cream to very soft peaks. Fold cream, in thirds, into chocolate mixture. Immediately pour into pie shell over caramel layer. Refrigerate several hours.

To finish, pipe whipped cream about 1-inch inside of edge of pie shell, then place Chunky CHIPS AHOY! Cookie Pieces outside of whipped cream. Refrigerate until ready to serve.