1.  To prepare filling, add sugar, water, and brown rice syrup to heavy bottomed 4-quart pot. Stir until combined. Place over medium-high heat and do not stir until mixture is amber in color. Watch carefully to prevent burning, as this will happen quickly. Turn off heat once desired color is reached. Quickly stir in heavy cream, butter, and salt. Mixture will bubble up rapidly. Reduce heat to medium-low and stir until ingredients are blended. Pour into cooked pie shell. Chill for 1 hour.

2.  To prepare ganache, place chocolate in mixing bowl. Heat heavy cream in saucepan over medium heat until edges begin to bubble. Pour over chocolate and let sit 1 minute. Stir until combined and let cool slightly.

3.  To assemble, pour cooled chocolate ganache over caramel and put back in fridge until ready to serve. Take pie out of fridge 30 minutes before serving, add flaky sea salt, cut and serve immediately.