Molten Chocolate Crackle Pie (Print version)

A rich chocolate pie with a flaky crust, crackled brownie-like top, and warm molten center.

# Ingredients:

For the crust

01 - 1 deep-dish 9-inch pie crust, homemade or store-bought
02 - 1 large egg, beaten
03 - 1 tablespoon coarse sugar or vanilla sugar

For the chocolate filling

04 - 4 large eggs
05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/2 cup (45 g) unsweetened cocoa powder
07 - 2 teaspoons instant espresso powder or instant coffee granules
08 - 1/2 teaspoon kosher salt
09 - 10 tablespoons (140 g) salted butter, melted and slightly cooled
10 - 2 teaspoons vanilla extract
11 - 1 tablespoon hazelnut liqueur, optional
12 - 3/4 cup (125 g) chopped semi-sweet chocolate or chocolate chunks

For the whipped cream

13 - 1 cup (240 ml) heavy cream
14 - 1 tablespoon maple syrup
15 - 1 teaspoon vanilla extract
16 - 1 tablespoon hazelnut liqueur, optional

# Instructions:

01 - Place a rack in the lower third of the oven and heat to 375°F. Set a deep 9-inch pie plate on the counter.
02 - Fit the crust into the pie plate. Brush the edge with beaten egg, sprinkle with coarse sugar, prick the bottom with a fork, then line with parchment and fill with pie weights. Chill for 10-15 minutes.
03 - Bake the weighted crust for 20 minutes. Remove the parchment and weights, then bake 5 minutes more until lightly golden. Reduce the oven to 350°F.
04 - Whisk the eggs and sugar in a large bowl until smooth and glossy. Whisk in cocoa powder, espresso powder, salt, melted butter, vanilla, and hazelnut liqueur if using.
05 - Fold in the chopped chocolate. Pour the filling into the warm crust and smooth the surface with a spatula.
06 - Bake at 350°F for 45-55 minutes, until the top is puffed and crackled and the center still has a gentle wobble. Shield the crust edge with foil if it browns too fast.
07 - Cool the pie for 20-30 minutes. Beat the heavy cream, maple syrup, vanilla, and hazelnut liqueur if using until soft peaks form.
08 - Slice the pie while warm and top each piece with hazelnut whipped cream. Refrigerate leftovers after cooling fully.

# Good to know:

01 - Best served warm after a 20-30 minute rest.
02 - The center firms when chilled and softens again when gently reheated.
03 - Use a deep-dish crust so the filling does not overflow.

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