Molten Chocolate Crackle Pie
A flaky pie crust filled with a rich, fudgy, brownie-like chocolate filling that bakes into a crackly top and a molten, gooey center. Deep cocoa and coffee flavor with a hint of hazelnut, topped with fluffy hazelnut whipped cream. A dramatic, chocolate lover's pie.
Equipment
- 9-inch deep pie plate
- Mixing Bowls
- Whisk
- Electric Mixer
- Pie weights
Ingredients
For the Pie
- 1 round pie crust homemade or store-bought
- 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 tsp instant coffee granules
- 1/2 tsp kosher salt
- 10 tbsp salted butter melted
- 1 tbsp hazelnut liqueur optional
- 2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks
Hazelnut Whipped Cream
- 1 cup heavy cream
- 1 tbsp real maple syrup
- 2 tsp vanilla extract
- 1 tbsp hazelnut liqueur optional
Instructions
- Preheat: Position a rack in the lower third of the oven and preheat to 375°F.
- Prep the Crust: Fit the pie crust into a deep 9-inch pie plate. Brush the edge with beaten egg, then sprinkle with vanilla or coarse sugar. Prick the bottom lightly with a fork. Line with parchment and fill with pie weights. Freeze 10 to 15 minutes.
- Blind Bake: Bake until the crust is set, about 20 minutes. Remove the weights and continue baking until golden, about 5 more minutes. Remove from the oven and reduce the temperature to 350°F.
- Make the Filling: Whisk together the eggs and sugar until well combined. Whisk in the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liqueur (if using), and vanilla until smooth. Fold in the chocolate chips.
- Bake the Pie: Pour the filling into the baked crust. Bake 45 to 55 minutes, until puffed on top but still wiggly in the center (bake longer for a more set pie). Cool 20 to 30 minutes, then serve warm, or chill and serve cold.
- Make the Whipped Cream: Whip the cream with an electric mixer until soft peaks form. Add the maple syrup, hazelnut liqueur (if using), and vanilla, and whip until combined and fluffy.
Notes
Don't skip blind baking the crust, it keeps the bottom from turning soggy. Watch the center closely toward the end of baking, a slight wiggle is exactly right for a molten result; bake a few minutes longer for a firmer, more custard-like pie. Let the pie cool slightly before slicing. Whip the cream just until soft peaks form, overwhipping makes it grainy. Vanilla sugar: mix 1/4 cup granulated sugar with 1/2 tsp vanilla bean powder or a scraped vanilla bean. Keeps 4 days refrigerated (becomes denser and fudgier as it chills). Whipped cream is best fresh; re-whip briefly if it separates. Contains alcohol if using the hazelnut liqueur, which is optional in both the filling and topping.