Chocolate Sugar Pie
Print Recipe
5 from 1 vote

Sea Salt and Chocolate Skillet Sugar Pie

This chocolate sugar pie tastes like a cross between a decadent chocolate pudding and a rich chocolate mousse, with the addition of a buttery chocolate shortbread crust.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate sugar pie, sea salt and chocolate pie, skillet pie
Servings: 8 servings
Calories: 442kcal
Author: Stef

Ingredients

Chocolate Shortbread Crust Ingredients

  • 5 tablespoons unsalted butter room temperature
  • 1/4 cup brown sugar
  • heaping 1/2 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse sea salt
  • 2 tablespoons dutch-processed cocoa powder

Sugar Pie Filling Ingredients

  • 4 ounces dark chocolate use baking discs, chocolate chips, or a chunk of dark chocolate cut into small pieces
  • 4 tablespoons unsalted butter
  • 4 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 2 1/4 cups half and half
  • 1 teaspoon vanilla extract
  • coarse sea salt to taste

Instructions

Chocolate Shortbread Crust Instructions

  • 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.
  • Refrigerate overnight.
  • Serve cold, cut into slices.

Notes

Yield: an 8" skillet of sea salt and chocolate skillet sugar pie

Nutrition

Calories: 442kcal | Carbohydrates: 47g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 59mg | Sodium: 176mg | Potassium: 235mg | Fiber: 2g | Sugar: 29g | Vitamin A: 635IU | Vitamin C: 0.6mg | Calcium: 94mg | Iron: 2.4mg