I am a firm believer that there is always room for a truly spectacular chocolate dessert, and this Molten Chocolate Crackle Pie is the absolute definition of spectacular. It’s a dessert that is pure, unadulterated chocolate bliss, with a texture that is a magical combination of a gooey, fudgy brownie and a silky, molten lava cake, all nestled in a flaky pie crust. The top bakes into a beautiful, crackled shell that gives way to the most incredible warm chocolate filling.
You are going to be completely obsessed with this pie. The filling is a simple yet decadent mixture of cocoa, melted butter, and chocolate chips, with a hint of coffee and hazelnut to deepen the flavor. Topped with a cloud of hazelnut-spiked whipped cream, it’s an elegant, impressive, and ridiculously delicious dessert that is perfect for any special occasion.
The Ingredients for Your Chocolate Pie
For the Pie:
- 1 pie crust round (9-inch)
- 1 large egg, beaten, for brushing
- Vanilla sugar or coarse sugar, for sprinkling (optional)
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 1/2 teaspoon kosher salt
- 10 tablespoons salted butter, melted
- 1 tablespoon hazelnut syrup
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks
For the Hazelnut Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon real maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut syrup
How to Create Your Molten Chocolate Crackle Pie
Step 1: Blind Bake the Pie Crust
First, preheat your oven to 375°F (190°C) with a rack in the lower third. Fit your pie crust into a 9-inch pie plate. Brush the edges of the crust with the beaten egg and sprinkle with coarse sugar, if using. Prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Bake for 20 minutes. Carefully remove the weights and parchment and bake for another 5 minutes, until the crust is golden. Remove it from the oven and reduce the oven temperature to 350°F (175°C).
Step 2: Make the Molten Chocolate Filling
While the crust bakes, make the filling. In a large bowl, whisk together the 4 large eggs and the granulated sugar until they are well combined. Whisk in the unsweetened cocoa powder, instant coffee granules, and kosher salt. Pour in the melted butter, the 1 tablespoon of hazelnut syrup, and the vanilla extract, and continue to whisk until the mixture is smooth and glossy. Finally, fold in the semi-sweet chocolate chips.
Step 3: Bake the Pie
Pour the rich chocolate filling into your pre-baked pie crust. Bake for 45-55 minutes. The pie is done when the top is puffed and has a beautiful crackled surface, but the center still has a slight wobble to it. This wobble is the key to the “molten” center.
Step 4: Make the Whipped Cream and Serve
Let the pie cool for at least 20-30 minutes before serving. While it’s cooling, make the hazelnut whipped cream. Using an electric mixer, whip the heavy cream until soft peaks form. Add the maple syrup, vanilla extract, and the 1 tablespoon of hazelnut syrup. Continue to whip until the cream is fluffy and holds its shape. Serve the warm pie in generous slices, topped with a big dollop of the hazelnut whipped cream.
My Best Tips for This Crackle Pie
My Secret for the Best Flavor
The addition of instant coffee granules is a classic baker’s trick that doesn’t make the pie taste like coffee, but instead enhances and deepens the natural flavor of the chocolate. It’s a small step that makes a huge impact on the final taste, making the chocolate flavor richer and more complex.
The Wobble is Your Friend
The key to a perfectly molten, gooey center is to not overbake the pie. You want to pull it from the oven when the center still has a distinct jiggle or wobble when you gently shake the pan. The pie will continue to set as it cools, and this residual heat will cook the center to the perfect molten consistency. If you bake it until it’s completely firm, you’ll end up with a denser, more brownie-like texture.
Blind Bake for a Crispy Crust
Taking the time to “blind bake” the pie crust before adding the wet filling is crucial for preventing a soggy bottom. This pre-baking step ensures that your crust stays crisp and flaky, providing a wonderful textural contrast to the soft, molten filling.
Delicious Variations to Try
This Molten Chocolate Crackle Pie is a fantastic base for all sorts of flavor experiments. You could substitute the hazelnut syrup with a different liqueur or syrup, like orange-flavored Grand Marnier or almond-flavored Amaretto. For a salty-sweet twist, you could sprinkle a little flaky sea salt over the top of the pie right after it comes out of the oven. You can also experiment with different types of chocolate chips in the filling, like milk chocolate, dark chocolate, or even butterscotch chips.
FAQs
Can I make this pie without a stand mixer?
Yes, absolutely! The filling for this pie comes together easily with just a bowl and a whisk. The whipped cream can also be made with a hand mixer or even by hand with a whisk if you’re up for an arm workout.
Can I use a store-bought pie crust?
Yes, a store-bought refrigerated or frozen pie crust will work perfectly for this recipe. Just be sure to follow the blind-baking instructions to ensure it stays crispy.
How do I store leftovers?
Store any leftover pie, covered, in the refrigerator for up to 4 days. You can enjoy it chilled, straight from the fridge, or you can gently reheat individual slices in the microwave for a few seconds to bring back that warm, molten center.
Molten Chocolate Crackle Pie
- Total Time: 95
- Yield: 8 servings 1x
Description
This Molten Chocolate Crackle Pie is the absolute definition of spectacular, pure, unadulterated chocolate bliss. Its texture is a magical combination of a gooey, fudgy brownie and a silky, molten lava cake, all nestled in a flaky pie crust. Topped with a cloud of hazelnut-spiked whipped cream, this elegant and impressive dessert is perfect for any special occasion.
Ingredients
For the Pie:
1 pie crust round (9-inch)
1 large egg, beaten, for brushing
Vanilla sugar or coarse sugar, for sprinkling (optional)
4 large eggs
1 1/2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons instant coffee granules
1/2 teaspoon kosher salt
10 tablespoons salted butter, melted
1 tablespoon hazelnut syrup
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips or chunks
For the Hazelnut Whipped Cream:
1 cup heavy cream
1 tablespoon real maple syrup
2 teaspoons vanilla extract
1 tablespoon hazelnut syrup
Instructions
Blind Bake the Pie Crust:
Preheat your oven to 375°F (190°C). Fit your pie crust into a 9-inch pie plate. Brush the edges with beaten egg and sprinkle with coarse sugar. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 20 minutes, then remove the weights and bake for another 5 minutes until golden. Reduce oven temperature to 350°F (175°C).
Make the Molten Chocolate Filling:
In a large bowl, whisk together the 4 eggs and granulated sugar. Whisk in the cocoa powder, instant coffee, and salt. Pour in the melted butter, hazelnut syrup, and vanilla, and whisk until smooth. Fold in the chocolate chips.
Bake the Pie:
Pour the chocolate filling into the pre-baked pie crust. Bake for 45-55 minutes. The pie is done when the top is puffed and crackled, but the center still has a slight wobble.
Make the Whipped Cream and Serve:
While the pie cools for at least 20-30 minutes, make the whipped cream. Whip the heavy cream until soft peaks form. Add the maple syrup, vanilla, and hazelnut syrup, and continue to whip until fluffy. Serve warm pie with a dollop of the hazelnut whipped cream.
Notes
The “Wobble” is Key:
For a perfectly molten, gooey center, do not overbake the pie. Pull it from the oven when the center still has a distinct jiggle. The pie will continue to set as it cools, creating the perfect molten consistency.
Blind Bake the Crust:
Taking the time to “blind bake” the pie crust before adding the wet filling is crucial for preventing a soggy bottom and ensuring the crust stays crisp and flaky.
Flavor-Boosting Coffee:
The instant coffee granules enhance and deepen the natural flavor of the chocolate without making the pie taste like coffee. It’s a classic baker’s trick for richer, more complex chocolate flavor.
- Prep Time: 20
- Cook Time: 75
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 606
- Sugar: 50g
- Sodium: 280mg
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 180mg
Keywords: molten chocolate pie, crackle pie, chocolate dessert, fudgy brownie pie, holiday pie, decadent dessert
