Description

Molten Chocolate Crackle Pie is a decadent rich dessert featuring a flaky pie crust filled with a fudgy, molten chocolate custard enhanced by a touch of coffee and hazelnut liquor. Baked to perfection with a crackled top and gooey center, this pie is served warm or chilled, complemented beautifully by hazelnut whipped cream for a luxurious finish.

Ingredients

Scale

Pie Crust and Topping

1 pie crust round (homemade recipe below)
1 egg, beaten, for brushing
vanilla sugar or coarse sugar, for sprinkling (optional)

Filling

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)

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Instructions

Prepare the Oven and Crust: Position a rack in the lower third of your oven and preheat to 375° F. Fit your pie crust into a deep 9-inch pie plate. Brush the crust edges with beaten egg and sprinkle with vanilla or coarse sugar if using. Lightly prick the bottom of the dough with a fork to allow steam to escape. Line the crust with parchment paper and fill with pie weights or dried beans, then freeze for 10-15 minutes to set the crust before baking.
Bake the Crust: Bake the crust with weights for 20 minutes until set. Remove the weights and parchment paper, then bake for another 5 minutes until the crust turns golden brown. Remove from oven and reduce the oven temperature to 350° F.
Make the Filling: In a large bowl, whisk together the eggs and granulated sugar until fully combined. Add the cocoa powder, instant coffee granules, and kosher salt, whisking until smooth. Slowly whisk in the melted butter, hazelnut liquor (if using), and vanilla extract. Gently fold in the semi-sweet chocolate chips or chunks to distribute them evenly throughout the mixture.
Fill and Bake the Pie: Pour the chocolate filling into the pre-baked pie crust. Bake the pie for 45-55 minutes, until the top is puffed and crackled but the center remains slightly wiggly. Baking longer will result in a firmer pie. Remove from the oven and allow to cool slightly for best molten texture.
Cool and Serve: Let the pie cool for 20-30 minutes before serving. It can be enjoyed warm or chilled. Serve with a generous dollop of hazelnut whipped cream for added indulgence.
Prepare the Hazelnut Whipped Cream: Using an electric mixer, whip the heavy cream until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla extract, then continue whipping until combined and fluffy. Dollop on each pie serving just before eating.

Notes

Vanilla Sugar: Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or scrapings from 1/2 a vanilla bean for a fragrant sugar to sprinkle on the crust.
Pie Weights: Use dried beans, rice, or ceramic pie weights to prevent the crust from puffing during blind baking.
Hazelnut Liquor is optional but adds a delightful nutty depth to both the filling and whipped cream.
For a firmer pie center, bake toward the longer end of the 45-55 minute range.
Ensure eggs and butter are at room temperature for smooth batter consistency.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 420 kcal
Sugar: 35 g
Sodium: 180 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 145 mg