Description
This Molten Chocolate Crackle Pie is a decadent dessert featuring a crisp pie crust filled with a rich, fudgy chocolate custard that is partially set for a luscious molten center. Enhanced with hints of coffee and hazelnut, this pie is perfectly paired with a smooth hazelnut whipped cream topping, making it an indulgent treat for any chocolate lover.
Ingredients
Scale
Pie Crust
- 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)
Instructions
- Preheat Oven: Position a rack in the lower third of your oven and preheat it to 375°F (190°C) to prepare for baking the pie crust.
- Prepare Pie Crust: Fit your pie crust into a deep 9-inch pie plate. Brush the crust edge with the beaten egg and sprinkle with vanilla or coarse sugar for a sweet, glossy finish. Lightly prick the bottom of the crust with a fork to prevent bubbles. Line the crust with parchment paper and fill with pie weights, dried beans, or rice. Freeze for 10 to 15 minutes to help maintain shape when baking.
- Bake Pie Crust: Bake the crust with the weights on for 20 minutes until it is just set. Then, remove the weights and parchment paper and continue baking for another 5 minutes or until the crust turns golden and crisp. Remove the crust from the oven and reduce the temperature to 350°F (175°C) for the filling.
- Prepare Filling: In a large bowl, whisk together the eggs and granulated sugar until well combined and slightly thickened. Add the cocoa powder, instant coffee granules, and kosher salt, whisking to blend smoothly. Slowly whisk in the melted butter, hazelnut liquor (if using), and vanilla extract until the mixture is smooth and glossy. Gently fold in the semi-sweet chocolate chips or chunks for added texture.
- Fill and Bake the Pie: Pour the prepared chocolate filling into the baked pie crust. Place it in the oven and bake at 350°F (175°C) for 45 to 55 minutes. The pie should puff up on top but still be slightly wobbly in the center when gently shaken. For a firmer set, bake toward the longer end of the time range.
- Cool the Pie: Remove the pie from the oven and let it cool slightly on a wire rack for about 20 to 30 minutes. The pie can be served warm or chilled, both delicious with the whipped cream.
- Make Hazelnut Whipped Cream: Using an electric mixer, whip the heavy cream until soft peaks begin to form. Add the maple syrup, vanilla extract, and hazelnut liquor (if using), then continue whipping until the cream is fluffy and well combined. Serve immediately alongside the pie.
Notes
- Freezing the pie crust before blind baking ensures it stays crisp and prevents shrinking.
- The coffee granules enhance the depth of chocolate flavor but can be omitted if desired.
- Adjust the baking time based on how molten or firm you prefer the pie center.
- The hazelnut liquor is optional but adds a delightful nutty note.
- For a dairy-free version, substitute the butter and cream with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420
- Sugar: 40g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 130mg
