Sea Salt and Chocolate Skillet Sugar Pie

(from castro15’s recipe box)

Categories: Desserts

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

Directions

  1. Chocolate Shortbread Crust Instructions
  2. Mix all shortbread crust ingredients by hand in a small mixing bowl until they just begin to stick together.
  3. Grease an 8" skillet and press shortbread crust into the bottom and up the sides of the skillet.
  4. Sugar Pie Filling Instructions
  5. Preheat oven to 350 F.
  6. Put chocolate into a large, heat-proof bowl and set aside.
  7. In a medium-sized saucepan, melt butter on medium heat.
  8. Once butter is melted, add cornstarch, sugar, and half and half.
  9. 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.
  10. Remove from heat and pour over chocolate.
  11. Stir until chocolate is completely melted.
  12. Mix in vanilla.
  13. Distribute filling evenly over shortbread crust.
  14. Sprinkle sea salt over the filling.
  15. 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.
  16. Remove from the oven and cool to room temperature.
  17. Refrigerate overnight.
  18. Serve cold, cut into slices.

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