Mix all shortbread crust ingredients by hand in a small mixing bowl until they just begin to stick together.
Grease an 8" skillet and press shortbread crust into the bottom and up the sides of the skillet.
Sugar Pie Filling Instructions
Preheat oven to 350 F.
Put chocolate into a large, heat-proof bowl and set aside.
In a medium-sized saucepan, melt butter on medium heat.
Once butter is melted, add cornstarch, sugar, and half and half.
Stir constantly until the mixture begins to boil and becomes thick and creamy. This should take about five minutes. You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like.
Remove from heat and pour over chocolate.
Stir until chocolate is completely melted.
Mix in vanilla.
Distribute filling evenly over shortbread crust.
Sprinkle sea salt over the filling.
Bake for 40 minutes or until top is set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet.
Remove from the oven and cool to room temperature.
Serve cold, cut into slices.
Yield: an 8" skillet of sea salt and chocolate skillet sugar pie