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Molten Chocolate Crackle Pie…my new favorite Thanksgiving pie that rivals all others. A super simple chocolate pie made with eggs, cocoa powder, a touch of coffee, and sweet chocolate chunks. All baked together until puffed on top, but warm and gooey in the center. The crust is buttery, flaky, and sprinkled with sweet vanilla sugar. While the filling inside is warm, fudgy, and almost molten-like. Delicious when served with a dollop of vanilla hazelnut whipped cream. It’s the perfect Thanksgiving pie. Or maybe just your Friday night dessert!
Happiest Friday everyone! Today feels especially exciting. It’s been a long week for us all, but I love that we can end it on such a sweet note with some Thanksgiving pie!
I think the silver lining of this past year is that it’s really making me appreciate, and look forward to even the smallest things. Simple things like extra time at home with my little sister. Not having much travel booked through the end of the year. And feeling especially excited for the holiday season. Does anyone else feel the same way?
Everything this year just feels even more special and I want to make our holiday menu as close to perfect as can be! I spent a lot of time thinking about desserts for this year’s Thanksgiving dinner. The funny thing is that this pie is actually a pie I had on my “to make list” last Thanksgiving. I didn’t have enough time to make and test this recipe last year, so I saved it for this year.
And you know, I am so glad I did. In the words of little Miss Asher (my younger sister), “this pie rivals mom’s chocolate chip cookie pie“.
If you know anything about how special and delicious my mom’s pie is, then you know that if Asher is saying this pie rivals hers…
It. Is. GOOD!
The background.
My mom used to have a Hershey’s baking book way back in the day. It was filled to the brim with well over a hundred chocolate recipes. Yet, somehow, the only recipe we ever made out of that cookbook was a recipe for chocolate peanut butter cups.
Of course, would you expect anything else from us?
The cookbook had so many recipes from cakes, to brownies, to pies, and more. I remember it had a chocolate fudge pie that looked so rich and delicious with a brownie-like top, and chocolate fudgy center. That very first photo I have pictured in my head was the inspiration behind this pie…but I wanted my pie to be a little more molten-like and served warm.
Which brings me to today’s recipe. It’s really just a fudge pie with some special touches. It’s served warm with a big dollop of homemade hazelnut whipped cream.
The details.
While the pie is truly delicious and beautiful with that crackled top, it’s actually the simplest to make.
Start with the crust. I did make my own crust, and while I will tell you it’s better than store-bought, I will also tell you that if you don’t want to make the crust, you shouldn’t make the crust! Pies can be stressful, I get it. If the crust is stressing you out pick up your favorite from the store. I hear Trader Joe’s and Whole Foods have great options!
Once you have your crust sorted out, sprinkle it with vanilla sugar (simply just sugar mixed with vanilla beans), then pre-bake it. You want to get the crust cooked before adding the filling to ensure your crust stays crisp and flaky instead of just soggy.
While the crust is baking, work on the filling.
This is easy and you don’t even need a mixer. What you do need are eggs, a little cocoa powder, sugar, instant coffee, and butter. Plenty of butter for this one!
Just whisk it all together and done.
A few special touches.
One, hazelnut liquor, which is not needed, but it does add something special to the pie. The sweet liquor really helps to highlight all the rich chocolate within the recipe. it’s a pricey ingredient, but if you make a lot of holiday cocktails, it’s definitely a liquor I would recommend keeping on your bar cart.
The smell alone reminds me of the holidays.
Two, chocolate chunks (or chips) folded into the batter just before baking. The chunks are KEY. They help to create that gooey, almost molten-like center that everyone will find delicious.
And lastly, vanilla sugar sprinkled over top of the crust for an extra sweet finishing touch.
As soon as the pie comes out of the oven, it will be very poofed on top and wiggly in the center. As the pie cools, it will fall and set up.
Wait twenty or so minutes, then cut and serve while still warm and gooey, with an extra-large dollop of whipped cream. It’s like a mug of warm hot chocolate, a fudge brownie, and molten pie all in one.
Roll your eggs back, go for that second slice, and finish the pie in one sitting, GOOD.
Dramatic, but true.
You can easily serve the pie at room temperature or chilled. It’s always delicious, no matter what, but I like it warm best. Do what works for you though!
So with that, it’s Friday, and after Tuesday’s election I know we’re all feeling the need to de-stress. Game plan? Call it a week and end on a super sweet note with this pie. I always say it’s best to test any new holiday recipes before the holiday. So now you have a real reason to bake this up!
Enjoy! See ya tomorrow for our first Thanksgiving cocktail!
Looking for other Thanksgiving desserts? Here are my favorites:
Brown Sugar Maple Chocolate Pecan Pie Bars
Gooey Chocolate Chip Cookie Pumpkin Pie
Pecan Pie Cookies with Butter Pecan Frosting
Gooey Chocolate Chip Cookie Pie
Lastly, if you make this Molten Chocolate Crackle Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch our how-to video:
Molten Chocolate Crackle Pie
Servings: 8
Calories Per Serving: 606 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pie crust round (homemade recipe below)
- 1 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 liquor (optional)
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks
Hazelnut Whipped Cream
- 1 cup heavy cream
- 1 tablespoon real maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon hazelnut liquor (optional)
Instructions
- 1. Position a rack in the lower third of the oven. Preheat the oven to 375° F.2. Fit the pie crust into a deep 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour the mixture into the baked crust.5. Bake for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.
Notes
Vanilla Sugar: Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or 1/2 a vanilla bean, seeds scraped.
All Butter Pie Crust
Servings: 2 crusts
Calories Per Serving: 1433 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 2 tablespoons hazelnut liquor (optional)
Instructions
- 1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.3. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.
Made this pie for Thanksgiving this year and it was a total hit! Such an easy recipe but so tasty. Absolutely love following you and making your delicious creations!
Hi Taylor,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
This pie was awesome and everyone loved it!! I’m definitely a chocolate fan so it was a hit for me!
Hey Lillian,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Hi Teigen!
We had to reschedule Thanksgiving to tomorrow and I’m making this and can not wait!! Question though, can I make anything today in advance? For instance, if I make the crust, should I bake today and fill tomorrow? Not sure. Can I pre make filling too and assemble tomorrow?? All the questions lol!
Thanks,
Jackie
Sorry I spelled your name wrong, Tieghan**
No worries:)
Hi Jackie,
You can make the entire pie in advance and store at room temp. I hope you love the recipe, please let me know how it turns out! xTieghan
prepare it and bake it then store it outside of fridge room temp ??
Yes:)
I was so looking toward Tri an oozy, gooey brownie like, chocolate pie. As it turns out this was more like a custard pie- very eggy. My whole family agreed an odd texture. I went back to see if I added too much egg. It did not. Crust was great- the pie? Unless you like custard texture, I’d steer clear.
Hey Margaret,
So sorry you did not enjoy the recipe, thanks for giving it a try! xTieghan
Made this for Thanksgiving and it was amazing! The coffee and hazelnut add something wonderful to the flavor. We enjoyed it with a dollop of ice cream though I really wanted to try the whipped cream topping. Sounds yummy.
Hey Sheri,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
Hi! Loved this recipe but the crust was getting too crispy before I even put the filling in. I tried to cover the edges but it sill burned. Any tips?
Hi Casey,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Next time cover the edges with foil and then remove at the end of baking. Have a great weekend! xTieghan
I made this pie yesterday for Thanksgiving and it was SO delicious! Everyone really enjoyed it! It was easy to make it turned out great! Thank you! Your recipes never disappoint!
One Question- why are you supposed to freeze the crust before baking it? I used a ready made crust that I had to let come to room temp before I put it in the pie pan, but then put the crust in the freezer! Does it help with the baking of the entire pie? Just curious! 🙂
Hi Kenzie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! The freezing of the crust is to ensure the butter is super cold, making the melting process more delicious and the crust extra crispy. Have a great weekend! xTieghan
Hi! What would be the best way to store this if I make it a day ahead? Fridge or room temp? Thanks:)
Hi Claire,
You can keep this covered at room temp. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
I might have done something wrong, after 50 min the pie was still very much liquid inside. It was still delicious but extreeeemely gooey. I’m going to put it back in the oven later tonight for our leftover dinner, hopefully that fixes it!
Hi Marila,
Sorry to hear this. Was there anything you adjusted in the recipe? Are you sure it isn’t just the molten part of the pie? xTieghan
This pie was amazing! Each little detail (vanilla sugar, hazelnut liquor, homemade whipped cream) made it that much better. I made 2 of them, trying to get it just right!
I’m new to making pies, does anyone have any tips on how to keep the crust from shrinking down, but to still cook through on the sides and bottom. And to prevent the crust edge from over baking?
Hi April,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! You can always line the crust with foil to prevent it from burning. Happy Thanksgiving! xTieghan
This pie has excellent depths of flavor. The coffee element really takes it to another level. This will be a keeper for me. I cooked mine 40 minutes and I found it a touch over done. It was firm but still fudgy and delicious. Can’t wait to try it again and experience the molten quality.
Hi Holly,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I’ve been excited to make this pie & I finally did for Thanksgiving. It’s fantastic! I somehow forgot to set an alarm, resulting in a panic when I realized it’d been in the oven for 58 minutes. I whipped it out & hoped that my oven temp had been kind of low from me shifting racks around before I put the pie in. It looked allllllmost burned, but it wasn’t, and it was still super melty inside. It also held its shape wonderfully. My husband loved it & I’ll also be making it for my dad for his birthday for sure.
Oh, and I baked the pie crust & poured the filling in the day before. Kept it in the fridge overnight & pulled it out about 10 mins before baking according to the directions.
Hi Lauren,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
This pie was a hit!!! Made it for Thanksgiving after seeing it on Instagram and I am so glad I made two! The family devoured it. The little ones couldn’t stop eating it. Unfortunately it wasn’t oozing chocolatey goodness since I had to make it a day ahead and we were all ready for dessert , but it was still amazing. I can’t wait to try it with bourbon, bourbon creme, or the hazelnut liqueor. also I subbed cinnamon sugar instead of vanilla sugar.
Hi Lisa,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Hi Tieghan, HAPPY THANKSGIVING!! Hope you are enjoying your day & ALL the goodies. I’m excited to make the pie. Can I use the Kitchen aid stand mixer with the dough hook instead of a food processor to make your dough? Also, is there a video or tutorial on how you make the braided crust?
Hi Lisa,
I think a pastry cutter would work best in place of a food processor and I do not have video for the crust, just cut 3 strips of dough and braid it. I hope you love the recipe. Happy Thanksgiving! xTieghan
My sister made this pie tonight for Thanksgiving tomorrow – had a bit of extra filling and baked it separately – the outcome was like hot, breaded pudding (drool!).
Can’t wait to eat the pie tomorrow!
Hi Sarah,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
This was to die for! Thank you for the recipe, it was easy to make and absolutely delicious.
Hi Jessica,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
So I made this today and it’s definitely yummy. The texture seems a little grainy though. What did I do wrong there? Ideas?
Hi Heidi,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! It’s hard to say without seeing you pie. Was there anything you adjusted? Happy Thanksgiving! xTieghan