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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.
Can I omit the coffee grounds or are they necessary for the recipe?
Hi Hannah,
You can omit the coffee granules:) Please let me know if you have any other questions! xT
Wow, incredibly rich, loved every bite. As it always is an issue for me the crust was overdone, that is on me, but it was so good, I didn’t care!
Any thoughts on using this filling on mini tartlets for Thanksgiving? Cooking time? TY❤️
Hey Darlene,
Wonderful!! I am so glad that this recipe turned out well for you, thanks for giving it a go! Sorry, I have never tried this as mini tarts, but sounds like a fun idea! xx
Hi! I typically make your recipes as is, but need to have a dairy free dessert. Could I use a margarine/dairy free butter in this recipe, or just pick a different one? Thank you!
Hi Tieghen, saw you answered 2 more recent questions so wanted to try again! Do you think a dairy free butter would drastically impact this specific recipe? Thank you!!!!
Hi Samantha,
Sorry I missed your questions! I have never tested this recipe with a diary free butter, so I don’t know the exact results, I certainly don’t think it would hurt to give it a try! Let me know how it goes:) xx
Do you think I could reheat this in a microwave for just a few seconds to get all gooey again? I am thinking of making it for a office potluck, so would not have an oven available to reheat it.
H Katie! Yes, I think that should work just fine! xT
Do you think this would be ok with a gluten free crust? Trying to brainstorm some options for my sister for Thanksgiving this year
Hi Emily! I’m so sorry I haven’t ever tried this GF before but I’m sure that will work well! xT
Oh my gosh, this is a family pleaser every time! And the homemade whipped cream. I love all your recipes and try them on my family all the time with rave reviews!
Hi Tess,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉
I keep making this pie. Seriously so good, it’s my go-to dessert and people always ask for the recipe.
Hi Kelly,
Perfect!! Love to hear that this recipe is always enjoyed and thanks so much for making it so often! Happy Mother’s Day!💐
Hi, I made this recipe, crust and all. After reading the comments, I was careful to keep a close eye on my crust. With 6 min left remaining at 375, I ended up pulling it out. Then when I put it in at 350 with the chocolate inside, I actually put some foil around the crust to avoid it burning. Even so, I ended up pulling it out after 40 min bc the chocolate was barely jiggling. Love love loved this pie. One of the most delicious chocolate desserts out there! Thank you!
Hey Kristen,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! Thanks for sharing what worked well for you! xx
This may be a dumb question but do you use the hazelnut syrup that’s linked to the recipe or do you use hazelnut liquor like Frangelico? Just want to make sure I’m using the correct thing. Thanks!
Hey Amanda,
If you can get the Frangelico I would use that! Let me know if you give this recipe a try, I hope you love it! xx
I did, I think my oven runs a bit high so my crust wound up being a bit too done but other than that it was delicious and the whipped cream really complimented the taste! Love your recipes!! So good!
Thanks so much Amanda!!
Could you make this like a molten lava cake, 86 the pie crust?
Hey Alison,
I’ve never tried that, but here are some recipes you might enjoy:
https://www.halfbakedharvest.com/single-girls-wholesome-molten-chocolate-lava-cake/
https://www.halfbakedharvest.com/the-perfect-easy-valentines-day-dinner/
I hope this helps! Please let me know if you have any other questions! xT
Made this tonight and it turned out great! Very rich but so good! My crust burned slightly, so will decrease the bake time on that next time. Otherwise, it was perfect!
Hey Hilari,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Thoughts on Kahlua instead of hazelnut liquor
Hey Meg,
Sure, you could use that! Please let me know if you have any other questions, I hope you love this recipe! xx
Can this be made in advance? If so what is the best way to store/reheat it
Hi Hallie,
Sure, you can store on the counter in an airtight container and reheat covered in the oven on low until warm. Please let me know if you have any other questions! xx
I just watched another pie crust baking video and it said I needed to make the crust a day before. Is this true?
Hi Emily,
Was it one of my videos? You can follow this recipe as written, you do not need to make the pie crust a day before:) Please let me know if you have any other questions! xx
Don’t forget the last step like I did… turn the oven down to 350*. Unfortunately mine burned 😞
So sorry to hear this Tracy! Thanks for giving the recipe a try! xx
I’m still going to give this some stars as while it wasn’t as “pretty” it still tasted pretty darn good. I was trying out a new crust recipe, so I was disappointed in myself for messing up the oven temp! We still thought it tasted like molten lava cake, so still a win! Will try again!!
Thanks for giving the recipe a try Tracy! Let me know if you give it another go! xx