Description

Indulge in this Molten Chocolate Crackle Pie, a rich and fudgy dessert with a crisp pie crust and a luscious molten chocolate center. Enhanced with hints of coffee and optional hazelnut liqueur, it’s perfectly complemented by a dollop of homemade hazelnut whipped cream. Ideal for chocolate lovers seeking a decadent treat that can be enjoyed warm or chilled.

Ingredients

Scale

Pie Crust

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

Pie 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

Preheat Oven: Position a rack in the lower third of the oven and preheat it to 375° F to prepare for baking the crust.
Prepare the Pie Crust: Fit the pie crust into a deep 9-inch pie plate. Brush the crust’s edge with beaten egg and sprinkle with vanilla or coarse sugar for added texture and flavor. Lightly prick the bottom of the dough with a fork to prevent bubbling. Line the crust with parchment paper then fill with pie weights, dried beans, or rice to hold its shape during baking. Freeze for 10-15 minutes to set the crust.
Bake the Crust: Bake the prepared crust for 20 minutes until set. Remove the pie weights and parchment paper, then continue baking for another 5 minutes until the crust is golden. Remove from oven and reduce the oven temperature to 350° F.
Make Pie Filling: In a bowl, whisk together eggs and granulated sugar until well combined. Add cocoa powder, instant coffee granules, and kosher salt, mixing well. Gradually whisk in the melted butter, optional hazelnut liqueur, and vanilla extract until the mixture is smooth. Fold in the semi-sweet chocolate chips gently to incorporate.
Fill and Bake Pie: Pour the filling mixture into the baked pie crust. Bake at 350° F for 45-55 minutes until the pie is puffed on top but still slightly wiggly in the center. For a firmer pie, bake longer as desired. Once done, remove the pie from the oven and allow it to cool slightly.
Cool and Serve: Let the pie cool for 20-30 minutes. Serve warm topped with hazelnut whipped cream or chill and serve cold with whipped cream for a different texture experience.
Make Hazelnut Whipped Cream: Using an electric mixer, whip the heavy cream until soft peaks form. Add maple syrup, vanilla extract, and optional hazelnut liqueur. Continue whipping until fully combined and fluffy. Dollop generously over the pie when serving.

Notes

Vanilla Sugar: To make vanilla sugar, mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or scrape seeds from 1/2 a vanilla bean. This adds a subtle depth of vanilla flavor to the crust.
Pie Weights: Use pie weights, dried beans, or rice to prevent the crust from bubbling or shrinking during blind baking.
Optional Hazelnut Liqueur: Adds a nutty, aromatic flavor to both the pie filling and whipped cream but can be omitted if desired.
Baking Time: Adjust baking time to achieve desired molten center consistency; less time for gooey, more for firm.
Serving: This pie is delicious served warm or chilled, paired with the rich hazelnut whipped cream for contrast.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 420
Sugar: 35g
Sodium: 180mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 140mg