In a food processor, pulse the pretzels until they become fine crumbs. Add the sugar and salt with the pretzel crumbs. Add in the melted butter and stir to combine. The mixture should turn into pea sized clumps and easily hold together when it is ready. If not, add a little more melted butter
Press the crust into the bottom and sides of a 9-inch deep dish pie plate
Blind bake the pie crust for 15 minutes, it should smell toasty and go golden brown. Let the crust cool completely.
Chocolate Ganache
Place your chopped chocolate in a heatsafe bowl. In a small saucepan, bring the cream to a boil. Once it begins to boil, pour it over the chocolate and leave it for 5 minutes. Stir gently with a heatproof spatula (not a whisk) until the ganache is smooth.
Pour the ganache into the cooled pie crust, and use an offset spatula to spread it evenly. Let it set for 20 minutes.
Butterscotch Pudding
In a medium pot over medium heat, bring the cream and milk to a simmer. Meanwhile, put the egg yolks in a small jug.
In a heatproof bowl, whisk together the brown sugar, cornstarch, and salt together.
Once the milk mixture has started to simmer, whisk the egg yolks into the sugar mixture and whisk until combined. Pour in a splash of the hot milk mixture to the egg mixture and whisk to temper the eggs. Repeat twice more. Scrape this mixture into the saucepan and cook over low heat, stirring constantly until it is very thick, about 3-4 minutes. Remove from the heat and stir in the vanilla and butter, stirring until smooth
Strain the pudding into a bowl to remove any lumps, and cover with plastic wrap directly to the pudding to ensure no skin forms.
Once cool, pour the pudding straight on to your cooled pie, and spread evenly using an offset spatula. Refrigerate for 2 hours at the minimum.
Whipped Cream
In a stand mixer with the whisk attachment, whip the cream on medium speed for 2 minutes until it becomes thick. With the mixer running, slowly stream in the sugar. Add the vanilla and use immediately.