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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!
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
All Butter Pie Crust
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi! I was wondering if I can make this with black cocoa powder??
Hi Kelsea,
If you enjoy black cocoa powder, then yes, that will work! Please let me know if you give this recipe a try, I hope you love it! xT
So exited to make this for Friendsgiving!
I’d like to prepare it all, then take it raw to my friend’s house, and have it baking while we’re eating. If that’s possible, should I leave it raw at room temperature? Or stick it in the fridge?
Hey Aubrey,
I would stick it in the fridge:) Please let me know if you have any other questions, I hope you love this recipe! xT
Looking to freeze this pie! Would you mix it up, freeze it and then bake it from the freezer? Or bake it, freeze it, and then just reheat? Thoughts? Thanks! Any suggestions?
Hey Sarah,
I would bake and then freeze and then reheat on low:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
“Roll your eggs back, go for that second slice, and finish the pie in one sitting, GOOD.”
wait. I was supposed to have EGGS on hand??????????? 😉
Hi Rachael,
Lol oops, “roll your eyes back good”:) I hope you love the recipe! xT
Hi Tieghan! I was wondering if you can make this a day before, or would the pie be compromised? I will make it for thanksgiving and would love to get it out of the way the day before, or at least have some parts prepped.
Hey Shea,
Sure, this would be okay to make ahead and serve at room temp. Please let me know if you have any other questions, I hope you love this recipe! xx
Love this pie! Hoping to make it a second year, any chance it can be frozen?
Hey Aby,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:) Sure, that should work for you! xx
Absolutely the best chocolate pie! MAKING IT AGAIN! 2nd year in a row! A personal and CROWD FAVORITE!
Hey Shaun-Marie,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
Gonna try making this for a Friendsgiving! Should I make it completely and then rewarm during dinner or serve chilled?
Or can I make the filling ahead of time, let it sit and then bake the whole thing during dinner??
Hey Sam,
You could bake during dinner, that would be a great idea! I hope you love the recipe:) xT
Hi! I am so excited to make this for my Friendsgiving this year. One of my friends doesn’t like or drink coffee, could I make the receipt without the instant coffee? Or should I replace with something else? Thanks!
Hi Sarah,
You can skip the instant coffee:) I hope this recipe turns out well for you, please let me know if you give it a try! xT
Going to try the pie to test for Thanksgiving. Love the braid on the crust. How do you do that ?
Cat
Hi Cat,
Thanks! I just use extra pie crust to make strips and then braid them:) Please let me know if you have any other questions, I hope you love this recipe! xTieghan
Seriously the most amazing thing ever. It is better than molten cake and super easy to make. You can’t mess it up! I usually make it a little bit ahead and stick it in the oven as I’m serving dinner. Timing usually works out perfectly and the warm pie with ice cream is a total crowd pleaser
Hi Colleen,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
My husband and i agreed that this is the best chocolate dessert ever, and maybe just best pie ever! I cannot wait to make this for a family get together!
Hi Kalie,
I really appreciate you giving this recipe a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Hello
I don’t have a pie pan like that. Mine is just a regular one. A bit bigger 10 inch or so. Could this work too?
Kind regards
Hi Babs,
Yes, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Hi Tieghan.
I did try! It came out perfect. It wasn’t all that wiggly, which was easy to cut and serve. Loved the taste of it and the texture!
Thanks so much.
Hey Babe!! Awesome! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
How would I reheat (or warm this) as a whole pie???
Hi Kate,
I would just cover with foil and pop in the oven on low:) I hope you love the recipe! xTieghan
We made this at Thanksgiving-my daughter was in labor and didn’t get to eat any! Not a crumb left! I just made it again for Father’s Day-amazing flavor and texture! Our go to chocolate pie recipe! Thank you!
Hey Jan,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
I’m so confused. I burn the crust every time. Any tips?
Hi Janelle,
So sorry to hear this! Was there anything you may have adjusted in the recipe? Have you tried just covering the crust towards the end of baking with foil? Let me know how I can help! xTieghan
Janelle,
I have made this recipe 1000 times, and guess what it was that was causing me to burn the crust? I FORGOT to add the 1/2 cup of cold water! Did you add the water?