Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, cold and cubed: 10 tablespoons
- Granulated sugar: 1/4 cup
- Salt: 1/4 teaspoon
- Ice water: 4-6 tablespoons
- Heavy cream: 1 1/4 cups
- Dark chocolate (70% cacao), chopped: 8 ounces
- Coarse sea salt: to sprinkle on top
Instructions
- Step 1: Prepare the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Step 2: Shape and chill the crust: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. After chilling, roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate, crimp the edges, and chill for another 30 minutes.
- Step 3: Bake the crust: Preheat oven to 375°F (190°C). Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the parchment paper and weights and bake for another 10-15 minutes, or until the crust is golden brown. Let cool completely.
- Step 4: Make the chocolate filling: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then whisk until smooth and glossy.
- Step 5: Assemble and chill the pie: Pour the chocolate filling into the cooled pie crust. Sprinkle the top with coarse sea salt.
- Step 6: Chill the pie in the refrigerator for at least 2 hours, or until the filling is set. Serve chilled.
Notes
- Store leftover pie covered in the refrigerator for up to 3 days; the crust will soften slightly over time.
- For a slightly melty chocolate experience, let a slice sit at room temperature for 10-15 minutes before serving, but don't fully reheat.
- A dollop of whipped cream or a scoop of vanilla ice cream complements the rich dark chocolate and salty caramel flavors beautifully.
- Chef's tip: Ensure your butter and water are very cold when making the crust; this prevents the gluten from overdeveloping and ensures a flaky texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American