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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!

overhead photo of Molten Chocolate Crackle Pie

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?

Molten Chocolate Crackle Pie |

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!

prep photo of batter before baking

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.

prep photo of Molten Chocolate Crackle Pie before baking

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.

overhead photo of Molten Chocolate Crackle Pie after baking

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.

Molten Chocolate Crackle Pie |

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.

overhead close up photo of Molten Chocolate Crackle Pie

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.

overhead photo of Molten Chocolate Crackle Pie slice

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!

side angled photo of Molten Chocolate Crackle Pie slice

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

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8
Calories Per Serving: 369 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel


Hazelnut Whipped Cream


  • 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.


Vanilla Sugar: Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or 1/2 a vanilla bean, seeds scraped. 
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All Butter Pie Crust

Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 crusts
Calories Per Serving: 38 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel



  • 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.
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overhead horizontal photo of Molten Chocolate Crackle Pie

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  1. 5 stars
    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!

    1. 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

  2. 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

    1. 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

      1. 5 stars
        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.

  3. 5 stars
    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!

    1. Hey Jan,
      Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan

    1. 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

    2. 5 stars

      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?