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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: 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


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: 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



  • 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. This pie was delicious!! Huge hit with my family. I didn’t have any hazelnut liquor or instant coffee, and I had to sub about 1/2 of the white sugar for brown sugar, and it still came out amazing. And it was super easy. Thanks Tieghan!

  2. I’m thinking of making this and wonder about doing a total blind bake and then baking for another 45-55 min, does this not make the bottom crust overdone? My daughter follows you and wants me to bake this for her.

    1. Hey Kelly,
      You can go ahead and follow the recipe as written, I think that will work best for you:) Please let me know if you have any other questions! xT

  3. 5 stars
    This is our family’s all time favorite pie. We use a family crust recipe because I always have a batch in the freezer, but this pie is SO DECADENT. It’s rich and smooth and the warm gooey pie is amazing with whipped cream. I’m a sucker for a warm chocolate dessert with cold ice cream or whipped cream and this is the best one I’ve had yet. I’d give you a thousand stars if I could. Thank you for all of your delicious recipes!!!

    1. Hi Amy,
      Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT

  4. 5 stars
    Made this for Christmas Eve dinner. It is so so rich and delicious—perfect with an after dinner coffee. One of the very best chocolate pies ever—we loved it!

    1. Hi Shannon,
      No, I wouldn’t:) Please let me know if you have any other questions, I hope you love this recipe! xT

  5. As someone who does not drink coffee, what exactly do you use for instant coffee granules? Is it just Folgers coffee dry? Or the actual coffee? And is it a strong taste? As I and others I will be making this for do not like the coffee taste. Thank you for any help! 🙂

    1. Hi Talia,
      In the coffee aisle, you will see instant coffee granules, it is not just ground coffee:) Please let me know if you have any other questions! xx

    1. Hey Pauline,
      Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx

  6. I made this as a “dry run” to see if I want to make it for Christmas. Delicious! Thank you for this recipe. It will be on our Christmas dinner table. One question…do I need to store it in the fridge?

    1. Hey Karen,
      Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! You can store in an airtight container on the counter! xT

  7. Hi! I’m making sure I have the correct ingredients to make this tomorrow! I saw you linked the Torani hazelnut syrup. Do you typically use this? Or an alcoholic hazelnut liquor?

  8. 5 stars
    I made this pie and everyone absolutely raved about it! As a matter of fact they were still talking about it 3 days later and a lunch get together, and then my uncle sent me a handwritten thank you card saying how delicious the meal was and how he can’t stop thinking about the pie. So so good

    1. Hey Kelly,
      Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! xx

  9. 5 stars
    Incredible pie! I did cheat and use a frozen pie crust. The pie came out delicious and everyone at thanksgiving complimented the flavors.

    1. Hey Danielle,
      Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)

  10. 5 stars
    This pie was delicious! I have one question: my pie crust seemed to burn/blacken around the edges (and also shrunk down a bit) – did I do something wrong? It tasted fine but was not the prettiest. I used store-bought refrigerated and followed the recipe to a T. Otherwise it was great!

    1. Hey Alex,
      Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! So sorry to hear you had issues with the crust…it may have just been the store bought dough, it’s hard for me to say! xT

  11. I made this as written (minus coffee), and it never set. I cooked it for slightly over an hour. What could’ve gone wrong?

    1. Hi Ashley,
      Thanks so much for giving this recipe a try!! I think people are confusing the molten for the pie “not being set”. If you refer to the photos above, you will see that the center of pie pie is very gooey, which is how it is intended to be. I hope this helps! xx

  12. 5 stars
    Hi Tieghan

    Gave this pie a 5 because I could not give it an eye rolling into the back of your head 10! Made it for my grand daughter who lives for all thing s chocolate!!! Per her request added chopped snickers to the top when it was warm before serving. She is ten and informed the rest of the family on Thanksgiving she was taking it home with her! So thank you Tieghan it was a big hit!

    1. Hey Candy,
      Wow thank you so much!! I am so glad this pie was enjoyed by your family and thank you so much for sharing your feedback!! Happy Thanksgiving! xx

      1. Hi Marissa,
        So sorry, I’m not sure what you mean….Yes, you did not need to bake the store bought dough! Please let me know how I can help! xT

        1. Hello Tieghan ,

          I begged for that recipe , it was so good at Thanksgiving . I am a bit confused :you told Marissa to not bake the store bought crust prior to filling it ???
          Also if I make the pie ahead of time can I
          warm it up before serving it or you don’t recommend doing that ? Hope I hear from you soon since I planned on making it tomorrow…nothing like the last minute …
          Thank you!

          1. Hi Sonia,
            It depends on the store bought crust that you are using….if you are just using dough that is dough bought then you can follow the recipe as is, but if you are using the crust that is already pressed into the pan then you shouldn’t bake that first. If you can make the dough homemade, I would do that for best results;) xx