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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
My family LOVED this pie tonight! I chilled it due to timing and served with the fresh whipped cream. I excluded the hazelnut liquor from the recipe bc I didn’t have it. So good!!!
Love that! Thank you Casey! xTieghan
Just wondering if you have recommendations for storage and reheating if you don’t finish it? Should never happen with this pie— but #covid
Hey Susan,
Thanks so much for giving the recipe a try! I like to store covered at room temp, I think the easiest way to reheat would be to pop a slice in the microwave for 30 seconds. Please let me know if you have any other questions! xTieghan
If you are using a store bought crust fo you still have to bake the crust first?
Hey Emily,
I would follow the instructions as is. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi Tieghan, I made this pie today and ran into a few problems. One of which was due to my oven (or at least that’s what I’m blaming!) But the main thing is an issue I’ve had with pies in general. How do you prevent the sides of the pastry case from burning when you’re cooking the filling? I tried covering it but it the filling actually burnt as well on me through the parchment paper I’d put over it to protect it. I’ve managed to salvage most of it but have lost the top crackly bit. Hoping the cream will work wonders to disguise that and that it tastes ok!
Hey Riona,
So sorry about this! I like to cover the crust with foil if needed, this will help prevent from burning. I hope this helps for next time! xTieghan
Amazingly delicious and over the top chocolatey. A perfect addition to our thanksgiving table!
Thank you Lew! xTieghan
The first pie I’ve ever braved making, and an immediate favorite in our house. So good, from the crust to the filling! Thank you for another knock-out recipe.
Thank you for trying this one, Catie! I am really glad this turned out so well for you! xTieghan
Question: do you think that I can get the crust all ready in my pie tins and then freeze overnight before baking?
Hey Rebecca,
You can do that, just keep them in the fridge, no need to freeze. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I’ve decided to make this pie for Thanksgiving tomorrow but I’ll be using a frozen pie crust. Per the instructions on the pie crust it says: “For pies to be baked and filled (like pecan, pumpkin, quiche) – just pour filling into frozen pie crust and bake pie as directed in the recipe.” Do you think this will turn out ok? Or should I bake the frozen crust first, then fill and bake again? I love all your recipes (I follow your Thanksgiving Menu every year!) but I’m a fairly novice pie baker.
Hey Carla,
Yes I would go ahead and follow the package instructions. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I made this pie last weekend and it’s SO GOOD! Shared slices with others and they all asked for the recipe. I used a store bought pie crust and didn’t use the hazelnut liquor. I had Cacao powder on hand not Cocoa powder. A lot of flavor and SO EASY to make. Thank you for sharing!
I am so happy this turned out so well for you, Ashley!! Thank you for trying it! xTieghan
I’m SO excited to make this! How long do you think the batter can sit in the pie shell before baking? Do you think it could sit overnight? Thanks!
Hey Caitlin,
I would not recommend leaving this to sit overnight. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi there! Can this pie mixture be made ahead of time or will it cause any issues in its outcome?
Hey Anastacia,
I prefer to make this pie and bake to serve immediately. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I usually make a chocolate pecan pie for Thanksgiving. I was thinking of using this pie recipe as the base and adding pecans. Do you think that would be a problem?
Hey Elaine,
I have not tested this so I am unsure of the results. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I’ve called a few liquor stores about hazelnut liquor and they don’t carry it. Can I use hazelnut or almond flavoring instead? I know the hazelnut liquor is optional but it sounds like it really elevates the pie
Hey Sarah,
Sure that would be fine to do. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
If I’m using store bought crust, do i need to still prebake with pie weights?
Hey Kristin,
Yes I would recommend that. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This sounds so delicious!! I’m going to make for my friend’s small thanksgiving. Question – if I’m using store bought pie crust, do I need to do the pie weight step, or can I just bake for 20 minutes as is (just brushed with egg and the sugar and the fork pokes)? Thanks so much!
Hey Caitlin,
You should be able to follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan