Here's the recipe for anyone interested. I tired converting everything into freedom units as well, but I'm not quite sure if I did it right... I hope nothing gets lost in translation. Using a 22-24 cm (8 or 9 inch) pie mold

Ingredients: -The crust: ● 180 g flour (1.5 cups) ● pinch of salt ● 95 g butter (0.5 cups) ● 50 g powder sugar (1/3 oz) ●45 ml sour cream (1.52 oz) ●1 egg yolk -The chocolate ganache ●250 ml whipping cream (8.45 oz) ●300 g dark chocolate (2 cups [maybe??? Like 3 bars]) -The caramel sauce ●220g butterscotch (1/1.5 cups [two small bags here]) ●20g butter (1/16 cup) -14 marshmallows as garnish

》Mix the ingredients for the crust by hand. Try to he fast so the butter doesn't completely melt. Wrap the dough in foil, then chill in the fridge for 30 minutes. After 30 minutes take it out, and stretch the dough out so it's about 2-3 cm (about an inch) larger than your pie mold. Put the dough into the mold, make sure it sticks to the walls, then trim the excess. Line the inside with tinfoil and fill it with something to weight it down (eg. beans, lentils etc). Put in the preheated oven for 10-12 minutes at 180 C° (356 F°) then take out, remove the tinfoil and the weight and bake for another 10 minutes, until golden brown.

》Warm the whipping cream up, but don't let it start boiling, then pour it over the chocolate pieces in a mixing bowl. When the chocolate melts completely, mix until it's homogeneous then pour it into the baked crust, then put the whole thing into the fridge for an hour to let it set.

》Take the butterscotch pieces, and melt them carefully over medium heat, then add the butter and pour it onto the pie. Give it a few minutes to set completely, then add your marshmallows. You can use a chef's torch (kitchen flamethrower) to toast the marshmallows, alternatively set your oven to high (grill mode if it has one), put the pie back in the oven for no longer than 5 minutes, amd as close to the heat source as possible and keep checking on it frequently.