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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.
The dough recipe yields enough for 2 pies. Can you freeze the second round of dough to use later? How would you thaw?
Hi Katie,
You bet! Just thaw on the counter:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Does it hold its shape a little when you cut it?
Hi Lauren,
It does slightly, but it really is a melty pie:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
I want to make this pie for Christmas Eve, can I bake it at home and reheat in the oven when it’s time to serve?
Hi Chris,
Sure, you can do that, I would just keep on low. Please let me know if you give the recipe a try, I hope you love it! xTieghan
The best looking pie I EVER did see!
Looking forward to making this for Christmas Eve AND Christmas this year (I’m on dessert duty for my fam and the in-laws, no pressure).
Is there a way I can prep these at the same time (Christmas Eve) or is it best to make day of? Hoping to serve both warm.
And is it ok to use disposable pie pan, or do you recommend using a ceramic one?
Hi Lauren,
I would recommend using a ceramic pie dish if you can. I would bake them fully and then pop in the oven on low to warm through when you are ready to serve. I hope you love this recipe, please let me know if you give it a try! xTieghan
I want to make this pie for Christmas but someone in our party has a hazelnut allergy. Any substitutions or do I just leave it out?
Hey Kaitlin,
You could just leave it out:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
This was absolutely AMAZING. I am always afraid to make substitutions when baking, but I didn’t have hazelnut liquor so I used Kahula both in the pie and tiny bit in the whipped cream. I also improvised with k cups for the instant coffee and it worked perfectly. Such a great pie and so easy to make! Thank you so much.
Hey Melissa,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Made this for my family and they raved about it! I’m wondering if anyone has made it with a dairy free butter like Earth Balance and had good results?
Hey Megan,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Sorry, I’ve not tried a dairy free butter here. Have the best weekend! xTieghan
This pie is delicious. It’s easy to make and is great served warm or cold.
Hey Joye,
Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Made this recipe 100% as is! The crust, the filling, and the whipped cream! It’s definitely in my top favorite pies. Will be making again any chance I get, it is THAT good! ? thank you!!
Hey Kassidy,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
I Made this over thanksgiving and it was a HIT. The family couldn’t get enough. So ooey-gooey and delicious! They compared it to brownie batter. So good ♥️
Hey Tiffani,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
Everybody loved this recipe! So easy and just a gorgeous presentation.
Question, how long would the pie crust keep in the fridge? I have leftover that’s a week now, not sure if safe to use.
Hey Leah,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Do you mean just the crust itself? I would say use it now any longer and it’s probably bad. Have the best weekend❄️ xTieghan
Wow this is good. Like ridiculously good especially for how easy it is. Made this for Thanksgiving and if you are a chocolate person you will love this. Everyone said it reminded them of a gooey brownie and who doesnt want that?? I didnt have instant coffee but did have instant espresso and everyone commented on loving that flavor in the pie. I also did half dark chocolate chunks instead of all semi sweet because my family just likes dark chocolate better and it was great. This pie is also amazing the next day after being in the fridge, still has gooey bits. So happy I found this recipe because its going to be my new go to (making it again this weekend for a Christmas party)!!
Hey Emily,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Hello Rich Chocolate with a hint of Frangelico!! Still enjoying it days later and yes, sometimes just having a spoonful of the whipped cream, lol! Made this for Thanksgiving and my guests kept coming to find me with a fork full in one hand and their plate in the other because they had to rave about it right away, love that. I had to use store bought crust and only froze for 5 minutes and my son lathered the entire crust in beaten egg and I think that stalled the browning of the crust.
We purchased the little minis of Frangelico which was an affordable option for the liquor recommended. Also used Medaglia D’oro Expresso Instant Coffee. I popped it in the oven when we sat down to dinner and the timing was perfect for after Thanksgiving. By the time we served it, it had set up a bit, which was perfect. The flavor was reminiscent of a flourless torte, rich but smooth and the whip cream was the perfect compliment.
Thanks again for another winner!
Hi Megan,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! Thanks for sharing what worked well for you! xTieghan
Made this for Thanksgiving with my husbands side of the family. It was a huge hit and they asked for me to make it for Christmas.
I did make a small change to the whipped cream because we could not find hazelnut liqueur. Instead I did a tablespoon of bourbon and it was still delicious. Thanks for sharing this on Instagram!
Hey Traci,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
The filling of this pie is fantastic! However, the crust not so much. I followed as directed, but the top crust came out hard and dry (even with covering the edges with foil) and the crust at the bottom was grossly chewy. Will try again with a crushed Oreo crust instead
Hey Madeline,
Thanks for giving the recipe a try, so sorry to hear about the crust! xTieghan