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