If you’re looking for a show-stopping dessert that’s as rich as it is indulgent, this Molten Chocolate Crackle Pie is the one for you. With a luscious chocolate filling and a flaky homemade crust, this pie is the perfect balance of elegance and comfort. Top it with hazelnut whipped cream for an extra layer of decadence. I discovered this recipe on iwuvcooking.com, and it’s quickly become a favorite for special occasions and cozy nights in.

Let’s dive into the details of this irresistible dessert!

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What Makes This Pie So Special?

This pie is all about textures and flavors. The crackly top gives way to a gooey, molten chocolate center, while the buttery crust provides the perfect base. Infused with subtle hints of hazelnut and vanilla, this dessert feels luxurious but is surprisingly easy to make. The hazelnut whipped cream adds a creamy, nutty finish that takes it to the next level.

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Molten Chocolate Crackle Pie Recipe

Ingredients

For the Pie:

• 1 pie crust round (store-bought or homemade; see below for a homemade recipe)
• 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 teaspoons instant coffee granules
• ½ teaspoon kosher salt
• 10 tablespoons salted butter, melted
• 1 tablespoon hazelnut liquor (optional)
• 2 teaspoons vanilla extract
• ½ cup semi-sweet chocolate chips or chunks

For the Hazelnut Whipped Cream:

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

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Instructions

1. Prepare the Pie Crust:
   Position a rack in the lower third of your oven and preheat to 375°F. Fit the pie crust into a deep 9-inch pie plate. Brush the edges with the beaten egg, then sprinkle with vanilla sugar or coarse sugar (if desired). Lightly prick the bottom of the crust with a fork.
2. Blind Bake the Crust:
   Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze for 10-15 minutes, then bake for 20 minutes, or until the crust is set. Remove the weights and parchment, then bake for another 5 minutes until golden. Reduce the oven temperature to 350°F.
3. Make the Chocolate Filling:
   In a medium bowl, whisk together the eggs and sugar until smooth. Add the cocoa powder, instant coffee, and salt, mixing until combined. Gradually whisk in the melted butter, hazelnut liquor (if using), and vanilla. Fold in the chocolate chips.
4. Assemble and Bake:
   Pour the filling into the baked crust. Bake for 45-55 minutes, or until the top is puffed and crackly but the center is still slightly wiggly. For a gooier texture, bake closer to 45 minutes. Let the pie cool for 20-30 minutes before serving.
5. Make the Hazelnut Whipped Cream:
   In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the maple syrup, vanilla, and hazelnut liquor (if using), and whip until fluffy.
6. Serve:
   Slice the pie warm and top with a generous dollop of whipped cream. You can also serve it chilled, depending on your preference.

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Tips for Perfect Molten Chocolate Crackle Pie

• Blind Baking Basics: Freezing the crust before baking helps prevent shrinkage and ensures a crisp bottom.
• Coffee Kick: The instant coffee enhances the chocolate flavor without being overpowering—don’t skip it!
• Serving Temperature: Serve warm for a molten texture or chill for a firmer, fudgier experience.

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Why You’ll Love This Recipe

This Molten Chocolate Crackle Pie is the ultimate dessert for chocolate lovers. Its rich, gooey center is complemented by the flaky crust and creamy whipped topping. Whether it’s for a dinner party, holiday gathering, or a quiet treat for yourself, this pie never fails to impress.

Have you tried this recipe? Let me know how it turned out in the comments, and don’t forget to visit iwuvcooking.com for more decadent dessert ideas!