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
- 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.