Name: Molten Chocolate Crackle Pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Cuisine: American
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 ½ cups granulated sugar; ½ cup unsweetened cocoa powder; 2 tsp instant coffee granules; ½ tsp kosher salt; 10 tbsp salted butter, melted; 2 tsp vanilla extract; ½ cup semi-sweet chocolate chips or chunks; 1 cup heavy cream; 1 tbsp real maple syrup; 2 tsp vanilla extract; (Optional: ½ tsp hazelnut extract or syrup)

Description

A showstopping dessert with a crisp, buttery crust and a rich, gooey chocolate center. This Molten Chocolate Crackle Pie is perfect for gatherings or any time you need an indulgent treat. Serve warm with hazelnut whipped cream for an unforgettable bite.

Ingredients

Pie Crust:

1 pie crust round (homemade or store-bought)

1 egg, beaten (for brushing)

Vanilla sugar or coarse sugar, for sprinkling (optional)

Filling:

4 large eggs

1 ½ cups granulated sugar

½ cup unsweetened cocoa powder

2 tsp instant coffee granules

½ tsp kosher salt

10 tbsp salted butter, melted

2 tsp vanilla extract

½ cup semi-sweet chocolate chips or chunks

Hazelnut Whipped Cream:

1 cup heavy cream

1 tbsp real maple syrup

2 tsp vanilla extract

(Optional: ½ tsp hazelnut extract or syrup)

Instructions

1. Position a rack in the lower third of the oven. Preheat to 375°F.

2. Fit the pie crust into a deep 9-inch pie plate. Brush the edge with beaten egg and sprinkle with vanilla or coarse sugar if desired. Prick the bottom lightly with a fork. Line with parchment and fill with pie weights. Freeze for 10-15 minutes.

3. Bake until the crust is set, about 20 minutes. Remove weights and bake 5 more minutes until golden. Remove from oven and reduce oven temperature to 350°F.

4. In a bowl, whisk eggs and sugar until combined. Add cocoa powder, instant coffee, and salt. Whisk in melted butter and vanilla. Fold in chocolate chips.

5. Pour filling into the baked crust. Bake for 45-55 minutes until puffed but still wiggly in the center.

6. Let cool 20-30 minutes for a warm, molten center, or cool completely and chill for a firmer texture.

7. To make whipped cream: Whip heavy cream with maple syrup and vanilla (and hazelnut extract if using) until fluffy. Serve generous dollops on each slice.

Notes

You can use a homemade or store-bought pie crust.

For extra crunch, sprinkle vanilla sugar on the crust edge before baking.

Add hazelnut extract or syrup to whipped cream for an extra flavor boost.

Store leftovers in the refrigerator for up to 4 days. Reheat gently for a molten center.

Prep Time: 20 mins
Cook Time: 75 mins
Category: Dessert
Method: Baking
Cuisine: American