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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.
Amazing pie. I’ve made it twice, once as described and once with a store bought Graham cracker crust because I had it on hand and didn’t want it to go to waste – both times it was absolutely delicious and a huge hit
Hey Ramya,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Absolutely delicious!
I made it a day ahead and warmed it through at 300 degrees for 20 minutes. The only note is to plan to use crust guards if you plan to do that.
Hey Lauren,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
i’m so sorry this recipe did me so wrong. it was completely runny in the middle when i baked it for an hour.
Hi Isabella,
Thanks for giving the recipe a try! Are you sure you aren’t mistaking that for the molten? If you check my photos above you can see that the center is definitely soft and gooey. Let me know! xx
Baked up perfectly. Little too sweet for us so next time I’ll cut down the sugar. Also the sugar on crust edge caused the crust to darken too much so I’ll skip that next time. The pie dough was easy to put together and it rolled out very well. Thanks for the great recipes!
Hi Kelley,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
Taste was great, but mine was totally runny. The crust got crackly/puffy on top and did not seem to “jiggle.” I cooked it about 53 minutes. When we cut it, it was just like batter. Not sure what I did wrong. Any thoughts?
Hi Tara,
Thanks so much for giving this recipe a try! If you refer to the photos above, this pie is definitely gooey, did you allow it to set for a bit before serving? Let me know how I can help! xx
I made this today as written minus the coffee. It cooked for about an hour and five minutes but remained very gooey in the center, not set at all. The top puffed up, but it never set for me. What could I have done wrong?
Hi Ashley,
Thanks for giving this recipe a try, sorry to hear you had some issues! Is it possible you over-mixed the batter? This pie should be gooey….did you let it sit at room temp for awhile? How did it end up? xx
Help! I’m making the pie crust the day before Thanksgiving. I pre-made the filling and refrigerated it. I also made the dough, put it in the pie plate, sugared the edges, lined the dough with parchment paper, added pie weights, and froze 10-15 mins.
My plan is to bake it during Thanksgiving dinner (letting the filling get back to room temp first).
What should I do with the raw pie crust in the meantime? Should I keep it in the freezer (I’ve wrapped the whole lot in clingfilm)? Move it to the fridge? Should I do the 20 min bake with pie weights now or tomorrow?
Sorry, I’ve been through all your comments and can’t quite figure this out! I thought I had but now I’m unsure and I’ve already done steps 14 & 2.
*done steps 1 & 2
Hi Penelope,
I would keep it in the fridge until you are ready to fill:) I hope this recipe turns out well for you! Happy Thanksgiving! xx
This pie is one of the best things I’ve ever eaten! The crust is light and flakey, and the filling is rich, dark, and velvety! Thank you for this recipe!
Hey Charne,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Hi! If I don’t have a food processor what do you recommend using? Thank you!
Hi Christina,
If you have a pastry cutter that will work best otherwise a fork will do! I hope you love the recipe! Happy Thanksgiving! xx
Hi Tieghan,
I just finished making this ahead of time; how would you recommend storing it? Would plastic wrap make it lose its crispiness? Should I put it in the fridge and keep it cold? Leave it on the counter? Then tomorrow I’ll cover with foil and warm it up when it’s time for dessert but until then I’m just not sure how to keep it safe and sound overnight.
Thank you!
Deirdre
Hi Deirdre,
I would keep in an airtight container on the counter. I hope it turns out well for you! Happy Thanksgiving! xx
My crust with braid well glued on slid down too. Only about 2 inches of it. I think it may be because the crust under was too thin. Next time I’ll make it a bit thicker. Looking forward to filling it!
Sorry to hear about the crust Carol! I hope the pie turns out well for you! xx
Hi, I’m confused by this recipe. You put brown sugar in the video but granulated sugar in the recipe?
Hi Katrina,
So sorry, not sure what you mean, I used granulated sugar in the video:) You can follow the recipe as written. Please let me know if you have any other questions! xT
I believe that was the video for a different pie, a brown sugar cookie pie. If you scroll up you’ll find the molten chocolate pie.
If I don’t have instant coffee does regular coffee grounds work? Sounds so delicious and simple!!
Hi Ashley,
Unfortunately, regular coffee grounds won’t have the same affect, you are going to need to use instant coffee or just skip it:) Please let me know if you have any other questions! Happy Thanksgiving! xx
Can I let the batter chill for a few hours before baking ?!
Hi Olivia,
I would just leave it at room temp:) I hope this recipe turns out well for you! Happy Friday! xx
Would this turn out well if I used a graham cracker crust?
Hey Devyn,
I’ve never tried this recipe with a graham cracker crust, I might stick with the recipe as written if you can for best results:) Please let me know if you have any other questions! xT
We are making the pie now. It is not puffing up. Did we do something wrong? 10 minutes left to go on the timer. Baking at 350°.
Hi Ruth,
Thanks for giving the recipe a try, was there anything you adjusted? I would allow it to finish baking:) Let me know how it turns out! xTieghan
The pie is in the oven now and we can’t wait to try it tomorrow for Thanksgiving! Looks delicious!
Thanks for making the recipe Elizabeth! I hope it’s delish!!
Can this be made in advance?
Hi Jessica,
You bet! I hope you love the recipe! Happy Thanksgiving! xx