Chocolate Sea Salt Pie with Whipped Cream

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A rich chocolate pie with a flaky crust, sprinkled with flaky sea salt to enhance the deep chocolate flavor, topped with freshly whipped cream. This american-inspired desserts ready in about 55 minutes layers all-purpose flour, cold and cubed unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup, cold and cubed unsalted butter
• 3 tbsp ice water
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 3 large egg yolks
• 6 oz, chopped bittersweet chocolate
• 1/2 tsp flaky sea salt
• 1 cup, cold heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: To make the crust, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt in a food processor. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs. Gradually add 3 tbsp ice water, pulsing until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat oven to 375°F. Roll out chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer dough to pan, trim edges, prick bottom with a fork, and bake for 15 minutes until lightly golden. Cool completely.
3. Step 3: In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 tbsp cornstarch, and a pinch of salt. Gradually whisk in 1 1/4 cups whole milk and 1/2 cup heavy cream. Cook over medium heat, stirring constantly until mixture thickens and boils, about 6-8 minutes.
4. Step 4: In a separate bowl, whisk 3 large egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into yolks, whisking constantly to temper. Return yolk mixture to saucepan and cook for 2 more minutes while stirring.
5. Step 5: Remove from heat and add 6 oz chopped bittersweet chocolate, stirring until smooth. Pour filling into cooled crust. Sprinkle 1/2 tsp flaky sea salt evenly over top. Refrigerate for at least 4 hours until set.
6. Step 6: Before serving, whip 1 cup cold heavy whipping cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form. Spread or pipe whipped cream over pie slices.