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Molten Chocolate Crackle Pie

Delicious when served with a dollop of vanilla hazelnut whipped cream. It’s the perfect Thanksgiving pie. Or maybe just your Friday night dessert!

Molten Chocolate Crackle Pie



Destress with this super simple pie made with eggs, cocoa powder, a touch of coffee, plus sweet chocolate chunks!


Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 8



Ingredients

  • 1 pie crust round (homemade recipe below)
  • 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


Hazelnut Whipped Cream

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


Instructions

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

Recipe Notes

Vanilla Sugar: Mix 1/4 cup granulated sugar with 1/2 teaspoon vanilla bean powder or 1/2 a vanilla bean, seeds scraped.

See more at Half Baked Harvest

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Cake Magazine: Molten Chocolate Crackle Pie
Molten Chocolate Crackle Pie
Delicious when served with a dollop of vanilla hazelnut whipped cream. It’s the perfect Thanksgiving pie. Or maybe just your Friday night dessert!
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