Ingredients
- All-purpose flour: 1 1/2 cups
- Unsalted butter, cold and cubed: 12 tablespoons (1 1/2 sticks)
- Granulated sugar: 1/4 cup
- Salt: 1/2 teaspoon
- Ice water: 4-6 tablespoons
- Heavy cream: 1 cup
- Dark chocolate (70% cacao), chopped: 8 ounces
- Coarse sea salt: to sprinkle
Instructions
- Step 1: Prepare the crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Step 2: Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer it to a 9-inch pie plate, crimping the edges.
- Step 3: Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the weights and parchment paper and bake for another 10-15 minutes, or until golden brown. Let cool completely.
- Step 4: Make the salted caramel: In a saucepan, heat granulated sugar over medium heat until it melts and turns amber, stirring constantly. Slowly whisk in the heavy cream (it will bubble up). Cook for 1 minute, stirring. Remove from heat and stir in 1/2 teaspoon of sea salt. Let cool slightly.
- Step 5: Make the chocolate filling: Place the chopped dark chocolate in a heatproof bowl. Pour the warm salted caramel over the chocolate and let it sit for 1 minute to melt the chocolate. Stir until smooth and glossy.
- Step 6: Assemble the pie: Pour the chocolate filling into the cooled pie crust. Sprinkle with coarse sea salt. Chill for at least 2 hours, or until set.
Notes
- Store leftover pie in the refrigerator, covered, for up to 3 days to keep the crust crisp and the filling firm.
- For a slightly melty caramel experience, let a slice sit at room temperature for about 15-20 minutes before serving.
- A dollop of whipped cream or a scoop of vanilla ice cream beautifully complements the rich, dark chocolate and salted caramel.
- Chef's tip: Ensure your butter is very cold when making the crust; this prevents gluten development and creates a flakier, more tender result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American