Molten Chocolate Crackle Pie

Written by on in Desserts

This was absolutely delicious!! I am a big fan of chocolate & this did not disappoint my taste buds. Eating a piece of this pie is like eating a molten lava cake, but only bigger! I told my family I would make this again next year & they said “oh goodie so next week?!”

Ingredients:

  • 1 pie crust round
  • 1 egg, beaten, for brushing 
  • vanilla sugar or coarse sugar, for sprinkling (optional)
    • ​Vanilla Sugar mix: 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or 1/2 a vanilla bean, seeds scraped. 
  • 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 Whipper Cream

  • 1 cup heavy cream
  • 1 Tablespoon real maple syrup
  • 2 teaspoons vanilla extract
  • 1 Tablespoon hazelnut liquor (optional)


Preparation:

  1. Position a rack in the lower third of the oven. Preheat the oven to 375° F.
  2. Fit the pie crust into a 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.
  3. Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.
  4. Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips. Pour the mixture into the baked crust.
  5. Bake for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream. 
  6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.

The recipe is linked here: Half Baked Harvest Blog.