Description

This decadent Molten Chocolate Crackle Pie features a crisp, flaky pie crust filled with a luscious, fudge-like chocolate custard that puffs up with a crackly top while remaining tender and molten in the center. Enhanced with a hint of hazelnut liquor and espresso powder for depth, it’s served best warm or chilled topped with fluffy hazelnut whipped cream. A perfect dessert for chocolate lovers looking for a rich yet elegant treat.

Ingredients

Scale

Pie Crust

1 pie crust round (homemade or store-bought)

Pie Filling

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 liquor (optional)
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips or chunks

For Brushing & Topping

1 egg, beaten, for brushing
Vanilla sugar or coarse sugar, for sprinkling (optional)

Hazelnut Whipped Cream

1 cup heavy cream
1 tablespoon real maple syrup
2 teaspoons vanilla extract
1 tablespoon hazelnut liquor (optional)

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Instructions

Preheat Oven and Prepare Crust: Position a rack in the lower third of your oven and preheat to 375°F. Fit the pie crust into a deep 9-inch pie plate, then brush the edges with beaten egg for a glossy finish. Sprinkle with vanilla or coarse sugar if desired. Lightly prick the bottom of the crust with a fork to prevent bubbling.
Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights, dried beans, or rice to keep the crust from shrinking. Freeze for 10-15 minutes to set the shape. Then bake for 20 minutes until set. Remove the weights and parchment, and bake an additional 5 minutes until the crust turns golden. Reduce the oven temperature to 350°F.
Prepare the Filling: In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly thickened. Add the cocoa powder, instant coffee granules, and kosher salt, mixing to incorporate. Slowly whisk in the melted butter, hazelnut liquor if using, and vanilla extract until smooth. Gently fold in the semi-sweet chocolate chips or chunks for extra melty texture.
Bake the Pie: Pour the chocolate filling into the pre-baked pie crust. Bake for 45-55 minutes at 350°F until the pie has puffed up and formed a crackled surface but remains slightly wiggly in the center for that molten texture. Baking longer will yield a firmer pie.
Cool the Pie: Remove the pie from the oven and allow it to cool slightly on a wire rack for about 20-30 minutes. Serve warm topped with the hazelnut whipped cream or chill in the refrigerator if you prefer it cold.
Make Hazelnut Whipped Cream: Using an electric mixer, whip the heavy cream until soft peaks form. Add maple syrup, hazelnut liquor if using, and vanilla extract. Continue whipping until all ingredients are fully combined and the cream is fluffy. Dollop on top of the pie just before serving.

Notes

Blind baking the pie crust prevents a soggy bottom and ensures a crisp edge.
Instant coffee granules intensify the chocolate flavor without making the pie taste like coffee.
Adjust the baking time depending on whether you prefer a more molten center or a firmer set.
Hazelnut liquor is optional but adds a lovely nutty depth to both the filling and whipped cream.
The pie can be served warm or chilled; warming slightly before serving brings back the molten quality.
Use a deep 9-inch pie dish to accommodate the filling volume.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 420
Sugar: 33g
Sodium: 210mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 5g
Cholesterol: 120mg