Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe

If you’re a chocoholic like me, you’re going to absolutely adore this Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe. The moment you slice into that crackly, shiny chocolate crust and reveal the gooey molten center underneath, it feels like a little piece of magic on your plate. I love serving it when guests come over or for a cozy weekend treat, as it feels fancy but is surprisingly easy to pull off.

What really makes this Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe stand out is the luscious hazelnut whipped cream that tops it off. It adds this subtle nuttiness and creaminess that balances the richness of the chocolate beautifully. Trust me, once you try it, you’ll find yourself craving this pie on repeat – it’s one of those desserts that’s both comforting and impressive at the same time.

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Ingredients You’ll Need

Each ingredient in this Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe plays a crucial role – from the deep chocolate flavor to the delicate crispness of the crust. Shopping for good-quality cocoa and fresh eggs will make a noticeable difference in the outcome.

• Pie crust round: Use a deep-dish 9-inch crust; store-bought or homemade, make sure it’s well chilled for easier handling.
• Eggs: They provide structure and richness; large eggs are best for consistent results.
• Granulated sugar: Sweetens and helps with that signature crackle on top.
• Unsweetened cocoa powder: Opt for a high-quality, natural cocoa for a rich chocolate flavor.
• Instant coffee granules: Just a touch enhances the chocolate’s depth without tasting like coffee.
• Kosher salt: Balances sweetness and brings out the chocolate flavor.
• Salted butter: Melted for smoothness and to add a buttery richness.
• Hazelnut liquor (optional): Adds an elegant, nutty warmth; if you skip it, the pie still tastes amazing.
• Vanilla extract: Rounds out the flavors beautifully.
• Semi-sweet chocolate chips or chunks: For pockets of melty chocolate inside the pie.
• Heavy cream: For making the fluffy, delicious hazelnut whipped cream.
• Real maple syrup: Sweetens the whipped cream naturally with a hint of complexity.

Variations

I’ve experimented with this Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe in a few fun ways, and you’ll find it holds up beautifully to tweaks. Feel free to play around based on what you have or your dietary preferences—this is a recipe that really welcomes your personal touch.

• Nut-Free Version: Simply omit the hazelnut liquor and swap the hazelnut whipped cream for classic vanilla whipped cream – still scrumptious!
• Extra Crunchy Topping: Add chopped toasted hazelnuts on top of the whipped cream for delightful texture contrast.
• Vegan Adaptation: Use a vegan pie crust, replace eggs with flax eggs, and try coconut cream whipped with maple syrup and a touch of hazelnut extract.
• Seasonal Twist: In colder months, add a pinch of cinnamon or cayenne to the batter for warmth and complexity.

How to Make Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe

Step 1: Prepare the Pie Crust for Baking

Start by preheating your oven to 375°F, then place your pie crust into a deep 9-inch pie plate. Brush the crust’s edges with a beaten egg – this step gives the edges a beautiful golden shine and helps with a crisp finish. If you like a bit of sparkle, sprinkle vanilla sugar or coarse sugar over the edges. Don’t forget to prick the bottom of the crust lightly with a fork to prevent bubbling. Next, line the crust with parchment paper and fill with pie weights or dried beans. Then, pop it in the freezer for about 10-15 minutes – this chilling helps keep the crust from shrinking during baking.

Step 2: Blind Bake the Crust

Bake the crust with weights for about 20 minutes until it’s set, then carefully remove the weights and parchment. Continue baking for another 5 minutes or until the crust edges turn a lovely golden brown. Reducing the oven temperature to 350°F after this is essential, as it allows the filling to bake gently without the crust burning. This two-step baking prevents sogginess – I learned this the hard way when my crust used to get floppy!

Step 3: Whisk the Chocolate Filling

While the crust cools slightly, whisk together the eggs and sugar until they’re fully combined and a little lighter in texture. This step is key for achieving that crackle on top. Then stir in cocoa powder, instant coffee granules, and salt for flavor depth. Slowly whisk in the melted butter, hazelnut liquor (if you’re using it – and I highly recommend it!), and vanilla extract until silky smooth. Finally, fold in the chocolate chips or chunks so they melt delectably inside the pie while baking.

Step 4: Bake the Pie to Perfection

Pour your luscious batter into the prebaked crust and bake for 45 to 55 minutes. The pie should puff up on top and jiggle slightly in the center when it’s done – that jiggle means it’ll be gloriously molten and oozy once cooled. Keep in mind, the longer you bake, the more set and less molten the pie becomes, so adjust time depending on your preferred texture. After baking, let it cool for 20-30 minutes before serving; this resting gives the filling a chance to settle without losing its soft center.

Step 5: Whip Up the Hazelnut Whipped Cream

This whipped cream is the secret ingredient that brings the whole Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe together. Using an electric mixer, whip the heavy cream until soft peaks form—don’t overdo it or you’ll end up with butter! Then add in the maple syrup, a splash of hazelnut liquor if you like, and vanilla extract. Whip again just until everything is fluffy and combined. This whipped cream has a subtle nutty sweetness that pairs beautifully with the rich chocolate pie.

How to Serve Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe

Garnishes

Personally, I love a light dusting of cocoa powder or a few whole toasted hazelnuts sprinkled over the hazelnut whipped cream. The nuts add a lovely crunch and echo that hazelnut flavor throughout the dessert. Sometimes, I even drizzle a touch of warm chocolate sauce or caramel for extra indulgence on special occasions.

Side Dishes

This pie pairs wonderfully with a bright raspberry coulis or a simple fresh berry salad to cut through the richness. If you want a warm contrast, a scoop of vanilla bean ice cream or a dollop of crème fraîche on the side really hits the spot and feels so indulgent.

Creative Ways to Present

For dinner parties, I like to slice the pie into wedges and serve each with a generous spoonful of hazelnut whipped cream in elegant glass dishes. A few edible gold leaf flakes or fresh mint leaves add a wow factor. Another fun idea I tried was serving mini versions in ramekins for personalized molten pies—everyone felt like they had their own little treasure!

Make Ahead and Storage

Storing Leftovers

I store leftover pie tightly covered in the fridge for up to 3 days. The texture in the center firms up a bit but remains creamy and delicious. Just make sure to keep the hazelnut whipped cream separate until serving to retain its fluffiness.

Freezing

Freezing doesn’t do this pie’s texture any favors, so I don’t recommend it. If you do freeze, wrap the pie tightly in plastic wrap and foil, and thaw overnight in the fridge. Expect a slight loss in that molten quality, but it’ll still taste good.

Reheating

Warm leftover slices gently in a low oven (about 300°F) for 10-15 minutes to refresh that molten center. Avoid microwaving if you want to keep the crust crisp. Then top with freshly whipped hazelnut cream for the best experience.

FAQs

Final Thoughts

This Molten Chocolate Crackle Pie with Hazelnut Whipped Cream Recipe is hands down one of my favorite indulgences to make and share. It’s that perfect balance of elegant and approachable, a dessert that looks beautiful and tastes even better. If you want to impress without fuss, this recipe’s a winner every time. I can’t wait for you to try it and see how it becomes a staple in your dessert repertoire!

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