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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
What would you think of substituting chambord for the hazelnut liqueur? Yum!
Hey there,
I haven’t tried this, but it might be a nice flavor. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
This beyond fabulous! It’s like a warm brownie! So good. I cooked my pie crust initially too longe so it was a little burnt but still didn’t mind because the actual filling was so delicious.
Hey Meghann,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
we absolutely loved it! Such a crowd pleaser 😀
Thanks so much Demeris! Happy New Year! xTieghan
Made this recipe for Christmas and everybody loved it! Totally recommend. I reduced the amount of sugar cause I’m not too fan of sweet and it was perfect. Thank you!!
Hey Monica,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Hello! The pie and crust are delicious. However, my pie unfortunately didn’t crack at the top and was instead soft at top. Any suggestions on what to do differently next time? Thank you so much!
Hey Gabriela,
Thanks so much for giving the recipe a try, the key for the crack is for the eggs to be whisked really well! I hope this helps for next time! Happy Holidays! xTieghan
The best, richest, most chocolatey dessert ever! So simple to make and beyond delicious!
Hey Alexis,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
WOW what a delicious, amazing chocolatey explosion! I made this pie for Christmas dessert and we were in heaven! Thank you for a wonderful recipe. I omitted the hazelnut liquor and coffee, and it was still so good. How would you recommend reheating the leftovers?
Hey Sylvia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! I would pop a slice in the microwave:) xTieghan
SO DELICIOUS! I had a cocoa pie recipe when I was in my twenties (that’s 30 years ago now) and lost it somewhere, somewhen–missed it ever since. This is the perfect replacement! It’s even better, and I’m looking forward to experimenting with different liqueurs. I didn’t have hazelnut liqueur, so I used a good rum, but I bet bourbon or rye would be lovely, as would kahlua or another coffee liqueur. Because this came at the end of a dinner of roast goose, I didn’t gild the lily with whipped cream–as I get older I can’t handle as much rich food–but next time I’m going to serve it with coffee ice cream or whipped cream on top. Thank you, Tieghan! Your cookbooks and website have been a real lifesaver these past few months and this holiday season!
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Just made and enjoyed this with my 94 year old grandmother and parents around a fire outside tonight for Christmas dessert (the first time we’ve all been together since March) and, needless to say, it was a huge hit! Thanks so much for sharing <3
Hey Laurinda,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Made this 3 times now and it’s our family favorite. Comes out so good each time? Like it super runny? Bake it less. Like it in the middle? Bake it like the time suggests. Like it more formed? Bake it a couple min longer. This pie is so versatile, and everyone loves it each time. Made homemade pie crust tonight and it’s so worth the 10 min to prep and roll out. Excited to see how the frangico works with it! Thanks!
Hey Veronica,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
So excited to try this recipe! How would you recommend we serve leftovers? Should it be re-heated in the oven?
Hey there,
Yes you can cover with foil and reheat leftovers or just pop a slice in the microwave. I hope you love the recipe! Happy Holidays! xTieghan
H Tieghan-
I love all of your recipes. HBH recipes are a staple and a favorite at our house. I am making this for Christmas, however I was wondering if I could prebake the crust the night before, so that all I have to do is make and cook the filling. Would that work?
Hey Brianne,
Yes, that would work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This recipe is crazy easy and made me look like a star. I did hop it up to 65 min but the interior was crazy – it was like a gelatin almost (but not) and HELD unlike anything I have ever seen. SO GOOD. I omitted the liqueur and got amazing reviews. Thank you for sharing!
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Can this be made a day or two before the day you plan to serve? It looks delicious!
Hey Sue,
I really like to serve this fresh after baking. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Looks delicious! If I make filling ahead of time, does it need to be brought to room temp before putting in oven?
Hey Courtney,
Yes, that would work best. I hope you love the recipe! Happy Holidays! xTieghan