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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.
Hi
Can I make this with unbleached AP flour? Can’t wait to give this a go 🙂
Hi Yusef,
Yes, that will work well for you! Please let me know if you have any other questions, I hope you love the recipe!! xx
This recipe is amazing! Everyone loved it and said it was a staple. Will be making again!
Hey Carly,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Can I make the pie crust ahead and let it cool completely or does the pie crust need to be fresh out of the oven before adding the filling?
Hi Caroline,
That will be just fine for you to do!! Let me know if you give the recipe a try, I hope you love it!! xTieghan
Can I use Espresso powder in place of the instant coffee granules?
Hey Patti,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
I’m so confused at what I did wrong, the pie came out of the oven so jiggly at the end of the 55 minutes that it looked like chocolate milk under. It did firm up after about an hour enough that we could slice and serve but I had no idea I needed to wait that long for it to set and our guests had left by then. I don’t know about this one, the baker in my is licking my wounds for somehow messing up a simple pie.
Hey Gabriella,
Thanks so much for giving the recipe a try, sorry to hear it was not enjoyed. It should be jiggly, that is the molten part of the pie:) xT
Made this today because my daughter asked for a chocolate pie. It’s really tasty but the coffee is a bit strong. I feel like coffee should be listed in the title of the recipe so people are aware. That being said – it’s yummy and she just exclaimed “It’s good!”
Hi Erica,
Thanks so much for giving the recipe a try! What kind of coffee did you use? You really shouldn’t taste it at all, it just enhances the chocolate flavor:) xTieghan
I bought a store bought frozen pie crust and baked based on the box instructions. I let the pie crust cool so do I pour the chocolate filling and then bake for another 45-55 mins?
And what is the afterwards Consistency of what the chocolate should be? Solid or more melty?
Hey Leslie,
Yes, I would bake the pie as instructed, and the chocolate should be melty. I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan
Amazing!!! Super easy. I used a frozen pie crust and followed the directions on the packaging and then started from step 4. Best chocolate pie! Will definitely be making again.
Hey Amanda,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
This recipe is SO good. It was simple to make and kept nicely in the refrigerator. (Off limits to my husband ?) Eating this was truly one of the best parts of my day. Thank you Tieghan!
Hi Hannah,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
So simple and SO delicious! I made it again this year for Christmas and not a crumb was left behind 🙂
It even works well if you have to warm it up to serve, after making it in advance.
I love trying anything you make!
Happy Holidays!
Thanks Tieghan!
Hi Christina,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I made this pie for thanksgiving and it was an absolute RAVE. I couldn’t find frangelico at 3 different stores, so I used disaronno in both the pie and the whipped cream and it was just decadent. Just made 2 more today for Christmas and can’t wait for the rest of the family to try it!! This pie may become a new tradition!!
Hi Elyssa,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I made this pie for my family’s Thanksgiving & it was a huge hit. My mom requested I make it again for Christmas day, so I am baking two now, the second being for my in-laws. I’m using store bought crust this time and nixing the homemade whip cream for time purposes, but I think they’ll still be great. Thank you for this recipe & Merry Christmas!
Hi Carla,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
How “deep” does the pie pan need to be?
Hi Lauren,
I would say at least 2 inches. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hey! Excited to make this for Christmas dinner in a few days, wondering if I can premix the filling day of and bring with me to the host house with the ready made pie crust and cook there??
Hi Melissa,
Sure, that should work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can I make the crust the night before and store in fridge? Then day off bake it before it before I fill it ?
Hi Dhalia,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan