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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.
This post was originally published on November 6, 2020
Delicious!
Thanks so much Jillian! xTieghan
This Pie is Ahhhhhmazing! I made it for thanksgiving and then again at Christmas because I couldn’t stop thinking about it. ?
Hey Christine,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan
I can’t stop dreaming about how delicious this came out, and so easy
Hey there,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan
Made this recipe yesterday. The filling was delicious (added more instant coffee) but unfortunately the pie crust did not turn out well.
Hey Alizeh,
So sorry your crust didn’t workout, please let me know how I can help! Thanks for trying the recipe:) xTieghan
If you are using a store bought crust for you still freeze/prebake?
Hey Lauren,
You can skip that step. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! I’m so exited to make this pie for Thanksgiving. I have a question on the pie crust. I am missing what temp and how long to bake it for? Thank you!
Hey Marci,
Step 1 states to set the oven for 375F and step 2 instructs to bake for 10-15 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan
This was such a hit at Thanksgiving, and has been requested by friends since. I have made it several times, and all I can say is “it’s dangerous to have in the house!” It is hard to resist. Thanks for the wonderful recipe!
Hey Jackie,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This pie is exceptional! I didn’t do the vanilla sugar or the hazelnut liquor (or even the whipped cream!), but the pie was sinfully good: gooey and delicious!
Hey Lynn,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
Could I do it without the instant coffee ??
Followed the recipe exactly but used the Trader Joe’s pie crust. It was amazing and everyone loved it. I will definitely make it again. Easy recipe that impressed everyone.
Thanks so much for trying the recipe Nicole, I am so glad it was enjoyed! xTieghan
Followed the recipe exactly but used the Trader Joe’s pie crust. Came out amazing! Everyone loved it. I can’t wait to make it again.
Hey Nicole,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
I can’t say enough good things about this pie.
I made this recipe for our small Thanksgiving gathering and was coerced to make 2 to bring to Christmas and ended up mailing 2 more to relatives we couldn’t visit due to social distancing. Everyone loved it and is insisting it become a family tradition.
Thank you for helping me bring joy to my family in this crazy year.
P.S. I love the braided crust method too. It’s my new go-to.
Hey Amy,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
I couldn’t respond to my own comment for some reason, but anyway, I baked the pie with Chambord instead of hazelnut liqueuer. You can’t taste it at all in the actual pie, so I won’t do that again, but it’s fabulous in the whipped cream and makes a nice contrast to the deep chocolate flavor. Highly recommended.
After letting the pie cool for an hour and set more, we cut it into twelve slices, and even those portions were really rich. Perfect size for a yummy dessert. Thanks, Tieghan!
Hey there,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
Sooo I totally overbaked this pie – using a new oven and forgot to check it early, so at 45 minutes it was pretty well set all the way through. And you know what? It is still delicious! Kind of like a super-moist brownie in a pie crust. 🙂 So I’m leaving this review to reassure anyone who might be afraid of overbaking it – it will still be fine! I will make it again but I’ll start checking it at 35 -40 minutes next time. Oh, and I used bourbon instead of hazelnut liqueur because that’s what we like. And just plain homemade whipped cream.
Hey Bethany,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
OMG…..chocolate heaven…just make it! Nothing else to say. You just need to experience this one for yourself.
Hey Helen,
Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan
Not sure what happened but this was a disaster for me. It was like soup after 50 minutes. I am a fairly experienced baker and it was just a mess. No idea why.
Hey Hillary,
So sorry you had issues with the pie, was there anything you may have adjusted? Please let me know how I can help! Happy New Year! xTieghan
Just made this pie and found it to be too salty. Would you suggest unsalted butter next time. Or maybe half unsalted, half salted?
Hey Pang,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! So sorry you found it to be salty, I would use unsalted butter next time. Happy New Year! xTieghan