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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
Hi! I really want to make this for Thanksgiving, but my children have an egg allergy. Is there any way to make this recipe without using egg? In other recipes, I sub applesauce for baked goods. Not sure how that would work here. Any tips?
Hi Mary,
I am so sorry, I have not tested this recipe without the eggs and I am not sure how the applesauce would work here. You could certainly give it a try!
Sorry I couldn’t be of more help!
Good Morning,
When I go to print this recipe it only allows me to print the pie crust recipe, not the pie 🙂 I even tried emailing to myself. I am looking fwd to making this for the Holidays.
Thanks so much for letting me know, we are working to get this fixed! So sorry about that! Happy Thanksgiving!
Our families favorite pie for all occasions! It’s the best tasting pie I’ve ever made. It’s even not overwhelming sweet! I wanted to ask, if a make a couple since we have a big family, would I put it in the fridge or leave it out on the counter?
Hey Veronica,
Awesome!! Love to hear this pie is always enjoyed by your family:) You can leave it out on the counter. Happy Fall!
Tasty
Thanks so much, Elizabeth!!
So decadent and always a crowd pleaser. The homemade pie crust makes all the difference and the homemade whipped topping is such a great touch
Hi Nikki,
Wonderful! I appreciate you making this recipe and your comment, love to hear it turned out well! Happy Friday!
I tested this for Thanksgiving this year and love it so much. DELICIOUS. I used a store-bought crust because I am not very proficient in the kitchen. I also left out the liquor as I have a son with a nut allergy. I know that there is debate on this, but it just makes me feel better to leave it out.) Even without the liquor, it is fantastic. I also tested the chai pumpkin pie, and that might be my absolute favorite. Thanks for sharing your recipes.
Hi Lisa,
Happy Friday!! I appreciate you making this recipe and your comment, I am so glad to hear it was a hit!
Spectacular!!
Super easy to make and a real WOW. As I don’t eat white sugar, I substituted Maple Syrup instead. I just make my second one and it it pure heaven to eat. Thank you for your Brilliant talent and all the hard work you put into making all your recipes. I am an avid fan and sing your praises to everyone I meet. In gratitude for you, Nancy
Hey Nancy,
Wonderful! Thank you so much for making this pie and sharing what worked well for you:) I appreciate your kind message!
Hello Nancy! How much Maple Syrup do you substitute for this recipe ? I try to limit my white sugar intake as well!! <3
I make this when I’m tasked with bringing dessert to dinner with friends. EVERYONE has loved it, and it’s so simple to make.
Wow thank you SO much Diane! Love to hear this recipe is a winner with you and your friends! 🙂 xT
Curious how you early I could prep this recipe without compromising taste and quality? Was hoping to prep like 3 days prior and reheat day of. Would you freeze in btwn or just fridge ?
Hi Danielle,
I think it would be just fine in the fridge for you:) I hope you love this recipe, please let me know if you give it a try! xx
Am I supposed to melt the chocolate chips before adding? I just put them in without melting because the recipe didn’t say specifically to melt them. Also
How gooey is this supposed to be? I ended up baking for 90 minutes & covering with tin foil after an hour. It was still absolute liquid inside and after cooling off for 30 min it still hasn’t firmed any and I know if I try to get a slice out of the pan it will not hold its shape. Did I do something wrong?
Hi Hollie,
Thanks for trying this recipe. No, you do not need to melt the chocolate chips. The middle should be pretty molten, you can kind of get an idea from the photos and video above. Did you bake in a glass pie dish? I would try metal next time. I hope this helps, please let me know if you have any other questions! xx
Made this for Christmas Day and it was delicious! A keeper recipe for sure.
Thanks so much, Karen! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
Help! If I’m going to use a frozen 9” deep dish pie crust, would I start this recipe at step 4? And just bake at 350 for the 45-55 minutes? Thank you!
Hi Courtney,
You bet, that will work nicely for you! I hope you love this recipe, please let me know if you have any other questions! xx
We love this recipe and look forward to having it every year.
Thank you Tanya! Have a beautiful Christmas! xT
Can you freeze the pie?
Hi Tamberlyn,
Sure, that would be just fine for you to do. I hope you love this recipe, please let me know if you have any other questions! xx
This pie was a Big Hit! It was like a brownie pie. So good!
Hey Cathy,
Happy Monday! Thanks a lot for making this recipe, I’m so glad to hear it turned out well for you! Have a nice week:) xx