Name: Chocolate Lovers
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Cuisine: Dessert
Ingredients: 1 pie crust round (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 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.; 1 cup heavy cream.; 1 tablespoon real maple syrup.; 2 teaspoons vanilla extract.; 1 tablespoon hazelnut liquor (optional).

Molten Chocolate Crackle Pie is a show-stopping dessert perfect for chocolate lovers. The filling combines cocoa powder, melted butter, and chocolate chips, creating a rich, gooey texture that contrasts with the crackly top. The pie bakes with a crisp crust and melts beautifully with hazelnut whipped cream on top. Whether served warm for a molten effect or chilled for a firmer texture, this pie is sure to impress for any occasion.

This Molten Chocolate Crackle Pie is a rich, indulgent dessert that combines a gooey chocolate filling with a crackly top and buttery crust. Perfect for special occasions or a cozy night in, it’s even better served with a hazelnut-infused whipped cream for an extra touch of flavor.

INGREDIENTS

Pie Crust Round: Provides a buttery, crisp base for the molten filling; use homemade or store-bought.
Egg (beaten): Brushed onto the crust for a golden, glossy finish.
Vanilla Sugar or Coarse Sugar (optional): Adds a sweet touch to the crust edges, enhancing the pie’s appearance and flavor.
Large Eggs: Creates structure in the filling, giving it a gooey, custard-like consistency.
Granulated Sugar: Sweetens the filling and contributes to the crackly top texture.
Unsweetened Cocoa Powder: Intensifies the chocolate flavor, making the filling rich and decadent.
Instant Coffee Granules: Enhances the chocolate flavor without adding a noticeable coffee taste.
Kosher Salt: Balances the sweetness and brings out the chocolate’s depth.
Salted Butter (melted): Adds richness and smoothness to the filling, creating a luxurious texture.
Hazelnut Liquor (optional): Adds a nutty, subtle flavor that pairs beautifully with chocolate.
Vanilla Extract: Adds warmth and rounds out the chocolate flavor.
Semi-Sweet Chocolate Chips or Chunks: Melts into the filling, creating gooey pockets of chocolate within the pie.
Heavy Cream: Forms the base of the whipped cream, adding a rich, fluffy texture.
Maple Syrup: Adds natural sweetness to the whipped cream with a hint of maple flavor.
Hazelnut Liquor (optional for whipped cream): Enhances the flavor of the whipped cream, pairing well with the chocolate pie.

INSTRUCTIONS

Step 1:: Position a rack in the lower third of the oven and preheat to 375°F. Fit the pie crust into a deep 9-inch pie plate, brushing the edge with beaten egg for a golden finish. Sprinkle with vanilla or coarse sugar if desired. Lightly prick the bottom with a fork, line with parchment paper, and fill with pie weights, beans, or rice. Freeze for 10-15 minutes.
Step 2:: Bake the crust until set, about 20 minutes. Remove the pie weights and continue baking until the crust is golden, about 5 more minutes. Remove from oven and reduce the temperature to 350°F.
Step 3:: Meanwhile, in a large mixing bowl, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor (if using), and vanilla extract until smooth.
Step 4:: Gently fold in the chocolate chips or chunks, then pour the chocolate mixture into the pre-baked crust.
Step 5:: Bake for 45-55 minutes, until the pie is puffed on top but still slightly wiggly in the center. The longer you bake, the more set the filling will be. Remove from the oven and let cool for 20-30 minutes.
Step 6:: To make the hazelnut whipped cream, whip the heavy cream with an electric mixer until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla extract, then whip until fluffy and well combined.
Step 7:: Serve the pie warm with a dollop of hazelnut whipped cream or chill and serve with whipped cream as a cool, set dessert.

Serving and Storage Tips

Serve the pie warm for a gooey, molten texture or chill it for a firmer consistency. Top each slice with a generous dollop of hazelnut whipped cream.
This pie pairs wonderfully with a scoop of vanilla ice cream or a sprinkle of crushed nuts for added texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm individual slices in the microwave for 10-15 seconds to restore the gooey center.

Helpful Notes

For a stronger hazelnut flavor, consider adding an extra tablespoon of hazelnut liquor to the whipped cream.
If you prefer a less sweet pie, reduce the sugar by 1/4 cup.
Instant coffee granules enhance the chocolate flavor; omit if preferred, but the coffee taste is subtle.

Tips from Well-Known Chefs

Chef Jacques Torres recommends using a mix of chocolate chips and chunks for a varied texture in chocolate desserts.
Chef Ina Garten suggests serving chocolate desserts with a hint of salt to enhance the flavor.
Chef Dominique Ansel advises letting chocolate pies cool slightly to allow the filling to set just enough while retaining its gooey texture.

Why You'll Love This Recipe

This pie combines a crackly, chocolatey top with a molten, gooey center for the ultimate chocolate lover’s dessert.
The hazelnut whipped cream adds a luxurious touch, balancing the richness of the chocolate.
With simple ingredients and easy steps, it’s an impressive dessert perfect for any occasion.

Variations

For a richer filling, add a tablespoon of cream to the chocolate mixture before baking.
Try adding chopped nuts, such as hazelnuts or almonds, to the filling for added crunch.
For a holiday twist, add a dash of cinnamon or nutmeg to the whipped cream.