Make Giada's gooey-yet-crunchy chocolate caramel pie (really, a multi-textural work of art) right now and don't stress about a dessert on Thanksgiving.
Preheat the oven to 350°F.
Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the cocoa powder, butter and salt and pulse, in 2 second intervals, until combine and the consistency of wet sand. Press the mixture into and up the sides of a 9 inch pie plate. Bake for 8 minutes or until toasted and fragrant. Allow to cool before filling.
Scoop the dolce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, zest and chocolate chunks. Pour into the prepared pie shell and refrigerate for at least 3 hours or until chilled all the way through and set.
Just before serving, whip the heavy cream and vanilla in a medium bowl using a hand mixer until soft peaks form. Sprinkle the flake salt on the caramel pie, top with the whipped cream and grate the unsweetened chocolate over the top.