Molten Chocolate Crackle Pie.
Molten Chocolate Crackle Pie…my new favorite Thanksgiving pie that rivals all others. A super simple chocolate pie made with eggs, cocoa powder, a touch of coffee, and sweet chocolate chunks. All baked together until puffed on top, but warm and gooey in the center. The crust is buttery, flaky, and sprinkled with sweet vanilla sugar. While the filling inside is warm, fudgy, and almost molten-like. Delicious when served with a dollop of vanilla hazelnut whipped cream. It’s the perfect Thanksgiving pie. Or maybe just your Friday night dessert!
Happiest Friday everyone! Today feels especially exciting. It’s been a long week for us all, but I love that we can end it on such a sweet note with some Thanksgiving pie!
I think the silver lining of this past year is that it’s really making me appreciate, and look forward to even the smallest things. Simple things like extra time at home with my little sister. Not having much travel booked through the end of the year. And feeling especially excited for the holiday season. Does anyone else feel the same way?
Everything this year just feels even more special and I want to make our holiday menu as close to perfect as can be! I spent a lot of time thinking about desserts for this year’s Thanksgiving dinner. The funny thing is that this pie is actually a pie I had on my “to make list” last Thanksgiving. I didn’t have enough time to make and test this recipe last year, so I saved it for this year.
And you know, I am so glad I did. In the words of little Miss Asher (my younger sister), “this pie rivals mom’s chocolate chip cookie pie“.
If you know anything about how special and delicious my mom’s pie is, then you know that if Asher is saying this pie rivals hers…
It. Is. GOOD!
The background.
My mom used to have a Hershey’s baking book way back in the day. It was filled to the brim with well over a hundred chocolate recipes. Yet, somehow, the only recipe we ever made out of that cookbook was a recipe for chocolate peanut butter cups.
Of course, would you expect anything else from us?
The cookbook had so many recipes from cakes, to brownies, to pies, and more. I remember it had a chocolate fudge pie that looked so rich and delicious with a brownie-like top, and chocolate fudgy center. That very first photo I have pictured in my head was the inspiration behind this pie…but I wanted my pie to be a little more molten-like and served warm.
Which brings me to today’s recipe. It’s really just a fudge pie with some special touches. It’s served warm with a big dollop of homemade hazelnut whipped cream.
The details.
While the pie is truly delicious and beautiful with that crackled top, it’s actually the simplest to make.
Start with the crust. I did make my own crust, and while I will tell you it’s better than store-bought, I will also tell you that if you don’t want to make the crust, you shouldn’t make the crust! Pies can be stressful, I get it. If the crust is stressing you out pick up your favorite from the store. I hear Trader Joe’s and Whole Foods have great options!
Once you have your crust sorted out, sprinkle it with vanilla sugar (simply just sugar mixed with vanilla beans), then pre-bake it. You want to get the crust cooked before adding the filling to ensure your crust stays crisp and flaky instead of just soggy.
While the crust is baking, work on the filling.
This is easy and you don’t even need a mixer. What you do need are eggs, a little cocoa powder, sugar, instant coffee, and butter. Plenty of butter for this one!
Just whisk it all together and done.
A few special touches.
One, hazelnut liquor, which is not needed, but it does add something special to the pie. The sweet liquor really helps to highlight all the rich chocolate within the recipe. it’s a pricey ingredient, but if you make a lot of holiday cocktails, it’s definitely a liquor I would recommend keeping on your bar cart.
The smell alone reminds me of the holidays.
Two, chocolate chunks (or chips) folded into the batter just before baking. The chunks are KEY. They help to create that gooey, almost molten-like center that everyone will find delicious.
And lastly, vanilla sugar sprinkled over top of the crust for an extra sweet finishing touch.
As soon as the pie comes out of the oven, it will be very poofed on top and wiggly in the center. As the pie cools, it will fall and set up.
Wait twenty or so minutes, then cut and serve while still warm and gooey, with an extra-large dollop of whipped cream. It’s like a mug of warm hot chocolate, a fudge brownie, and molten pie all in one.
Roll your eggs back, go for that second slice, and finish the pie in one sitting, GOOD.
Dramatic, but true.
You can easily serve the pie at room temperature or chilled. It’s always delicious, no matter what, but I like it warm best. Do what works for you though!
So with that, it’s Friday, and after Tuesday’s election I know we’re all feeling the need to de-stress. Game plan? Call it a week and end on a super sweet note with this pie. I always say it’s best to test any new holiday recipes before the holiday. So now you have a real reason to bake this up!
Enjoy! See ya tomorrow for our first Thanksgiving cocktail!
Looking for other Thanksgiving desserts? Here are my favorites:
Brown Sugar Maple Chocolate Pecan Pie Bars
Gooey Chocolate Chip Cookie Pumpkin Pie
Pecan Pie Cookies with Butter Pecan Frosting
Gooey Chocolate Chip Cookie Pie
Lastly, if you make this Molten Chocolate Crackle Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Molten Chocolate Crackle Pie
Destress with this super simple pie made with eggs, cocoa powder, a touch of coffee, plus sweet chocolate chunks!
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
-
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.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
All Butter Pie Crust
Easy delicious, no-fail, crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 2 tablespoons hazelnut liquor (optional)
Instructions
-
1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
3. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.
Our Favorite Recipes
Burnt Basque Pumpkin Spice Cheesecake.
We have a tree nut allergy. Any other liquor you would recommend??
Hey Helen,
I would just omit the hazelnut liquor. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How strong of a coffee flavor does this pie have?
Hey Alex,
You cannot taste the coffee, it only enhances the chocolate flavor. I hope you love the recipe, please let me know if you have any other questions! xTieghan
it says roll out into 2 rounds…..does that mean it makes 2 ? I m not quite sure.
Thank-you!
Your recipes are the best and always delicious without fail.
Hey Michelle,
Yes the dough recipe will make two pie crusts. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow, this looks so good!
Thank you Amber! xTieghan
love the idea of this pie–LOOKS GORGEOUS, but we don’t consume coffee, tea or alcohol in our household. Would it still be good without those two items? Would the recipe need changing in any way with those ingredients subtracted?
Hey Staci,
You can simply omit. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I used coffee liqueur and it was deep, dark, and delicious!
Love that! Thank you so much! xTieghan
I volunteered to bring a dessert to thanksgiving and I really love this idea! The thing is, thanksgiving is not at my home so whatever I bring needs to travel well. Do you have any tips for this? Would cooking it at home and then reheating it a few minutes before dessert work (I’d rather serve it warm than cool)? Also, would the whip cream travel well if stored in a separate container?
Hey Maranda,
I would highly recommend serving this warm directly from the oven. So my suggestion would be to assemble the pie but wait to bake until you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you please do an IG story on how you made that braided pie crust??
Hi Jamie! I will try! Thank you! xTieghan
I’d love to make this for thanksgiving – is it possible to make ahead?
Hey there,
I highly recommend serving this one fresh and warm out of the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing and exactly the kind of pie I want to make!! I’m a devoted pie person and brownies are my other dessert of choice, so the combination here couldn’t be more perfect. My fiancé is allergic to dairy, unfortunately. The have a trusty pie crust recipe, but for the filling, can the butter be substituted with vegan butter, like earth balance? I once did that for a lemon chess pie and it did not turn out as well. Regardless, I might just have to experiment and find out!
Hey Katie,
I have not tested this with a vegan butter, but you can certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Was wondering some of the same things – can this be made before hand (frozen before baking??)? and what do use instead of the coffee and liquor (or just leave both out?)? Thanks!
Hey Brooke,
I would not recommend freezing this pie, it is best served warm from the oven. Yes, you can omit the coffee and liquor. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is ‘whisking the eggs with sugar’, can I use the mixer or just hand mix?
Hey Taltal,
Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This pie was amazing and so chocolatey! Your recipes never disappoint 🙂
I am so happy to hear that, Rox! Thank you so much! xTieghan
My family would love this! Silly question, would much rather prefer to make homemade crust, however I’m curious how you recommend to mix without a food processor (it’s on the list of wants, but have yet to pull the trigger). I have a KitchenAid and Vitamix, could either of these work?
Hey Stephanie,
I would actually just use a pastry dough cutter. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
I am making this for family dinner today.I used a hand mixer with a whisk attachment.
Amazing! I hope you all enjoy this, Gloria! xTieghan
i feel like the crust recipe isn’t complete. on the notes you say about sprinkling sugar and cooking, on the recipe…nothing? too bad you don’t answer to questions also
Hi! I try to answer all questions and I am sorry if I missed a previous one of yours. You can sprinkle on the vanilla sugar and the directions are in step 2. Please let me know if there is anything else I can help with! xTieghan
This looks amazing! How would you recommend making it ahead of time? Would I finish baking it fully and reheat it in the oven before serving? Or would you recommend waiting to bake it right before it is served? Thanks!
Hey Jamie,
This is one of those recipes that you want to serve directly from the oven. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
DUDEEEEEE! Freaking delicious! I got to break out my really nice fancy plates for this pie! My brother and his girlfriend came over and we all had slices of this amazing chocolatey gooeyness. I am always afraid I will under or over cook these types of molten cakes and pies and I’m so happy this pie came out tasty AF! This is the pie I will be making for thanksgiving! My family loved it.
Should the cocoa powder be regular or dutch processed?
Hey, do you have a video for this recipe ?
I can’t imagine you ever getting less than 5 stars Such a delicious dessert to end the weekend with
Aw that is so sweet to hear! Thank you so much Studi!! xTieghan
Hi! Can you give more detail on how to make the pattern on the crust? Is it just a braid? Does it require any extra steps? It’s so beautiful!
Hey Amber,
Yes, I just the cut the dough into thin strips and then braid them. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Hi! Are we able to use gf flour for the pie crust you think?
Thank you!!
Hey Maddie,
Yes, GF flour will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made it for a small group of friends and everyone love it as is (with hazelnut liquor). I was wondering if I should omit the coffee since I hate the taste of it but I didn’t and it was great. No coffee taste, just deepened the chocolate. Thanks!
I am glad you didn’t and loved this one! Thank you for trying it Alicia! xTieghan
Since it makes two doughs, is it ok to freeze one? If so would you recommend freezing the dough or the cooked crust? Thanks! Can’t wait to make this for thanksgiving it looks amazing
Hey Christina,
I would go ahead and freeze the dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Definitely plan to make this. The crust recipe directions only have step 1 and 3. Can you add step 2? And baking temp and time. Thanks!
Hey Karen,
Sorry for the confusion, step 3 should be labeled as step 2:) The baking time and temp is listed with the pie. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last weekend.(as a trial run for Thanksgiving) It was amazing. The whole family loved it. I have one question..what is your trick to making sure your crust doesn’t get too brown when baking that long? I even put foil around when baking with the filling, but it still got darker than I would have liked….nothing like yours:(
Hey Tammy,
Thanks for giving the recipe a try! I would add the foil sooner in the baking process or place on a lower rack in the oven. Please let me know if you have any other questions! xTieghan
My grandmother had that Hershey’s cookbook! I use to dream about all of those recipes. I wish we had made more of them, but reading that book definitely informed my love of cookbooks. To this day, I read them cover to cover. I think maybe it all started with that one Hershey’s book!
Aw I love that! Thank you so much Meghan! xTieghan
Hi Tieghan! Is there any way to make this ahead of time and reheat or is it just best cooked right before? Or do you have another make ahead chocolatey dessert option for Thanksgiving?
Hey Sam,
This one is best served directly from the oven. Here are some other chocolatey desserts that you might like:
https://dev.halfbakedharvest.com/brown-sugar-maple-chocolate-pecan-pie-bars/
https://dev.halfbakedharvest.com/chocolate-butterscotch-bars/
https://dev.halfbakedharvest.com/salted-pretzel-chocolate-chip-cookie-snickers-bars/
I hope you love the recipes, please let me know if you have any other questions! xTieghan
Hi! I love alllll your recipes! Thank you!! Wonder if you have any tips for making this pie ahead of time? Should I make the whole thing and keep it in the fridge? Or maybe make the crust and keep the filling separate then bake right before?
Hey Katie,
I would make the crust and keep the filling separate until ready to bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Question about the coffee part – I don’t have instant, but I have whole bean I grind fresh at home, can that be used instead?
Hey Andrea,
So sorry unfortunately it’s not quite the same, you will want to use instant coffee for this:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
If I make your crust and it makes 2 do I freeze one? I’m going to practice making it before thanksgiving
Hey Elissa,
You can definitely freeze the other one, I like to use the second dough to make the braided crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My crust burnt. Any ideas on how not to get it to do that? Thanks so much
Hey Elissa,
So sorry about that! Next time try covering the crust with foil:) Please let me know if you have any other questions! xTieghan
Could you provide any reheating instructions? I’ll need to make this the day before Thanksgiving! 🙂
Hey Annie,
I would highly recommend making and serving this directly from the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So excited to make this! If prepping this in advance on Thanksgiving morning, which would you recommend: 1) baking the pie crust and preparing the filling and then chilling both separately, and then filling the pie at the last minute and baking before serving? or 2) baking pie crust, preparing filling, filling pie, and then chilling the whole pie before baking and serving? I’m wanting to make sure the crust doesn’t get soggy so leaning towards option 1. Thanks!
Hey Sarah,
I would recommend option 1. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would this also work with a graham cracker crust?
Hey Stephanie,
I haven’t tested this, but you could certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it regular or dutch processed cocoa power? Thank you
Hey Kathy,
I just used regular cocoa powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I feel like this is a more lava brownie type of pie minus the flour which is FANTASTIC!!!!! I have yet to make it! I’m scared I will under bake it!
Hi Bissy! I hope you love this recipe! Please let me know if there is anything I can help with! xTieghan
I am attempting this pie crust recipe for my Thanksgiving pumpkin Pie. Do you think I could make the pie crust (unbaked) and keep in the freezer for 24 hours? I was hoping to some baking the day before. Thanks!
Any chance i can make this vegan?
Would it work if I made steps 2-4 refrigerate overnight then bake it the next day?
Hey Hailey,
You can make the crust ahead of time, but I would highly recommend making this, baking, and serving directly from the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
hi thanks for the recipe, can it be given strawberry jam on the top surface?
Hey Bill,
Sure you could do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This pie was incredible. The instructions are extremely clear and easy, and the pie itself is just so simple to make, yet incredibly delicious. I would highly recommend eating this with ice cream.
YES! So happy you enjoyed this one, Jena! Thank you! xTieghan
Hi! This looks amazing!! One question- how do you store leftovers? Do you put the rest of the pie in the fridge or can it be stored at RT?
Hey Nefeli,
You can store the leftovers in an airtight container at room temp. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What size pie pan do you use? 9 inch?
Hey Sophie,
I used a deep 9 inch pie dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I am hoping to bake this fresh but am wondering– could I freeze the pie dough and thaw it out before baking?
Hey Sandie,
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
What do you think about making day before and then baking the next day?
Hey Allison,
You can make the crust in advance, but I would save everything else for day of. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi. Technical question here – but why do you freeze the pie crust before baking?
Hey Gabrielle,
It prevents the crust from spreading and losing its shape. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan, this might be my favorite pie EVER!!! I made it for a Friendsgiving and used gluten free flour and it still came out beautifully. The vanilla sugar plus the maple whipped cream just put it over the top. I savored every single bite and I will definitely be making this again for Thanksgiving!
I am so happy you loved this one, Lydia!! Thank you so much for trying it! xTieghan
Can I dare ask if you can use a pre-bought pie crust. If so, do you cook the crust first?
Hey Amy,
Yes, store bought is fine, and yes follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I do not have food processor for the pie crust. Could I use my kitchen aid mixer or a blender instead?
Hey Katie,
I would use a pastry cutter or forks to mix by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m putting this on my Thanksgiving menu! Do you think it would go well with vanilla ice cream or is whipped cream best? Sooooo excited to try it! Thanks for making the holiday a little more festive 🙂
Hey Paige,
I think vanilla ice cream would also be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m super exited to make this for thanksgiving!! Looks amazing. Question, can I make this the day before? Thanks!
Hey Megan,
This is one of those recipe you will want to serve directly from the oven, so I would not recommend making this the day before. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would this recipe work with 2 mini pies? Is there risk with this overcooking since it’s smaller pies?
Hey Ingrid,
You would just have to watch closely and reduce your baking time! I hope you love the recipe, please let me know if you have any other questions! xTieghan
If you use a frozen, pre-made pie crust, should you still blind bake the crust? I am excited to try it, just don’t know if I’ll have the space to make a pie crust from scratch the day of.
Hey Lauren,
Yes you will still need to follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I make the pie dough ahead of time and store in freezer? Then i would make the filling the day of
Hey Sarah,
Yes, this would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really good! Tested it out tonight for thanksgiving. Didn’t have hazelnut liquor but may try and get it for next time. Added a tablespoon of cornmeal to make it more of a chess pie. Thanks!
Thank you Claire! xTieghan
I would like to add pecans to this pie. I was wondering if the pie filling would support a layer of pecans similar to pecan pie or if the6 would sink or burn ?
Hey there,
I have not tested this, but you could certainly try adding chopped pecans to the batter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This pie was chocolatey perfection! I made this in preparation of thanksgiving and it was a hit! I used your other pie crust recipe, but it was flakey, buttery and delicious!
I am really glad this turned out so well for you, Morgan! Thank you!! xTieghan
What size food processor do you use for your pie crust?
Hey Alexa,
Here is the link for my food processor: https://rstyle.me/+3vXL3hYgnoOUhSsI7tuEmg
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can this pie be made ahead and stored in the fridge or freezer until ready to serve?
Hey Stephanie,
You can make the pie crust ahead of time, but this is a recipe I would recommend serving directly from the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I make the pie crust ahead of time and freeze until ready to bake day of to ensure warm? Could I mix the filling together the day before and leave refrigerated until day of and then bake it all? Making this times 2 for Thanksgiving and can’t wait to share with friends and family.
Thank you so much for the recipe! I’ll respectfully disagree that this pie cannot be made in advance. I baked two pies on Friday for a dinner on Saturday. They baked for 45 minutes, I let them cool, covered them with foil, and popped them in the fridge. I was planning to serve them at 7pm so around 2:30 I took them out of the fridge to temper and for maybe a half hour before I served them, I put them in a 170 degree oven. They came out deliciously warm and gooey! I chose to serve them with malted milk whipped cream so the overall effect was like a Whopper candy. The all-butter crust was amazing as well. I would definitely make this recipe again. Thanks again!
Hi Sandy! I am really glad these turned out so well for you!! Thank you so much for trying them!! xTieghan
Could you use regular ground coffee?
Hi Casey! No, I would not recommend using regular ground coffee. The grounds will not disintegrate and you will end up with a grainy texture! Please let me know if there is anything I can help with! xTieghan
I’ve read through the comments about how to make it ahead of time. Specifically the day before thanksgiving. I want to serve it warm. can I make the pie crust and assemble it in a dish (with the braided edge) and then make the filling and store both separately over night In the fridge? thank you!!!
Hey Dani,
Yes, that would be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey There,
I was wondering if I can make this pie and freeze it?
Thanks,
Caroline
Dear god this was perfection!!! I took it to work because I didn’t want to eat the whole thing…the crust, the crackly top with gooey chocolate in the center. It was just so so good! I have your books and have made tons of your recipes. Loving them all! 🙂
First, I will say a coworker made this last week and brought me a piece to try, it was amazing. I had dinner last night with two nurses I work with [the only thanksgiving we can do bc of work] and I was in charge of dessert. Followed this recipe perfectly but it never set. Took me 3 hours and still was a crust and chocolate soup; I’m so bummed! Can’t figure out what went wrong, feels like such a waste of time and ingredients 🙁
This was SUCH a hit for our friendsgiving. You’ve done it again, Tieghan!!
Would you recommend using your buttermilk pie crust for this one or just stick to the all butter one in the recipe?
Looking to try and make this in a couple of days, could I make the pie crust ahead of time and leave it in the fridge till it’s ready to roll out?
Hey Jessica,
Yes that is totally fine to do! I hope you love the recipe, Happy Thanksgiving! xTieghan
Hi Tieghan!
I know you said this pie is best served warm right out of the oven. Do you think the filling can be assembled in advance, and baked later? Thanks!
Hey Katelyn,
You can try that, but it is key that the eggs are whisked really well for the crinkle top and if the batter sits the affects of the egg with lessen. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This pie was so dang good! I’m not a fan of hazelnut so omitted that and replaced with kahlua in the pie and whipped cream. Turned out awesome
Thank you so much Taylor! xTieghan
Hi! Would I be able to make the filling a few hours or one night before and chill it until I’m ready to bake? Planning on making this for Thanksgiving!
Hey Mallory,
You can make the crust ahead of time, but I really prefer to make the batter and bake. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Can I put the filling in the crust and refrigerate until ready to bake?
Hey Becca,
I would keep them separate. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This sounds so delicious!! I’m going to make for my friend’s small thanksgiving. Question – if I’m using store bought pie crust, do I need to do the pie weight step, or can I just bake for 20 minutes as is (just brushed with egg and the sugar and the fork pokes)? Thanks so much!
Hey Caitlin,
You should be able to follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
If I’m using store bought crust, do i need to still prebake with pie weights?
Hey Kristin,
Yes I would recommend that. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I’ve called a few liquor stores about hazelnut liquor and they don’t carry it. Can I use hazelnut or almond flavoring instead? I know the hazelnut liquor is optional but it sounds like it really elevates the pie
Hey Sarah,
Sure that would be fine to do. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I usually make a chocolate pecan pie for Thanksgiving. I was thinking of using this pie recipe as the base and adding pecans. Do you think that would be a problem?
Hey Elaine,
I have not tested this so I am unsure of the results. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi there! Can this pie mixture be made ahead of time or will it cause any issues in its outcome?
Hey Anastacia,
I prefer to make this pie and bake to serve immediately. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I’m SO excited to make this! How long do you think the batter can sit in the pie shell before baking? Do you think it could sit overnight? Thanks!
Hey Caitlin,
I would not recommend leaving this to sit overnight. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I made this pie last weekend and it’s SO GOOD! Shared slices with others and they all asked for the recipe. I used a store bought pie crust and didn’t use the hazelnut liquor. I had Cacao powder on hand not Cocoa powder. A lot of flavor and SO EASY to make. Thank you for sharing!
I am so happy this turned out so well for you, Ashley!! Thank you for trying it! xTieghan
I’ve decided to make this pie for Thanksgiving tomorrow but I’ll be using a frozen pie crust. Per the instructions on the pie crust it says: “For pies to be baked and filled (like pecan, pumpkin, quiche) – just pour filling into frozen pie crust and bake pie as directed in the recipe.” Do you think this will turn out ok? Or should I bake the frozen crust first, then fill and bake again? I love all your recipes (I follow your Thanksgiving Menu every year!) but I’m a fairly novice pie baker.
Hey Carla,
Yes I would go ahead and follow the package instructions. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Question: do you think that I can get the crust all ready in my pie tins and then freeze overnight before baking?
Hey Rebecca,
You can do that, just keep them in the fridge, no need to freeze. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
The first pie I’ve ever braved making, and an immediate favorite in our house. So good, from the crust to the filling! Thank you for another knock-out recipe.
Thank you for trying this one, Catie! I am really glad this turned out so well for you! xTieghan
Amazingly delicious and over the top chocolatey. A perfect addition to our thanksgiving table!
Thank you Lew! xTieghan
Hi Tieghan, I made this pie today and ran into a few problems. One of which was due to my oven (or at least that’s what I’m blaming!) But the main thing is an issue I’ve had with pies in general. How do you prevent the sides of the pastry case from burning when you’re cooking the filling? I tried covering it but it the filling actually burnt as well on me through the parchment paper I’d put over it to protect it. I’ve managed to salvage most of it but have lost the top crackly bit. Hoping the cream will work wonders to disguise that and that it tastes ok!
Hey Riona,
So sorry about this! I like to cover the crust with foil if needed, this will help prevent from burning. I hope this helps for next time! xTieghan
If you are using a store bought crust fo you still have to bake the crust first?
Hey Emily,
I would follow the instructions as is. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Just wondering if you have recommendations for storage and reheating if you don’t finish it? Should never happen with this pie— but #covid
Hey Susan,
Thanks so much for giving the recipe a try! I like to store covered at room temp, I think the easiest way to reheat would be to pop a slice in the microwave for 30 seconds. Please let me know if you have any other questions! xTieghan
My family LOVED this pie tonight! I chilled it due to timing and served with the fresh whipped cream. I excluded the hazelnut liquor from the recipe bc I didn’t have it. So good!!!
Love that! Thank you Casey! xTieghan
Thanks for the recipe! I made this for Thanksgiving and it was a hit. Better than expected. I used Trader Joe’s gluten free pie crust and Miyoko’s vegan butter. I removed some of the filling before baking and baked separately in a ramekin because it seemed too full for the smaller pie size.
Also we served this 2 hrs after baking and it was still gooey with a crunchy top.
Love that! Thank you so much Tammy! xTieghan
This pie was the hit of Thanksgiving dinner! It got raving reviews above and beyond our local beloved bakery. The flavor and texture of the pie was amazing and it was definitely worth the extra time to make the homemade crust!!
I am so happy this turned out so well for you, Kim! Thank you so much! xTieghan
First time making a homemade pie, and it was the biggest success at thanksgiving! Honestly, we had pumpkin pie and pumpkin cheesecake, but this recipe was calling my name when I saw it on Facebook weeks ago! So alas, I followed the recipe to a T, including the pie crust and whipped cream, and boyyyy was it tasty! Even the younger ones who didn’t like coffee said that even though they tasted it, it was super chocolate it and gooey! A very rich dessert with the Frangellico really adding a subtle nuttiness to it really balances out the bitter coffee and bittersweet chocolate. Will definitely make again!
I am so happy this turned out so well for you, Reese! Thank you so much for trying this one! xTieghan
This is in the permanent rotation. Loved it!
Thank you so much Heather! xTieghan
This pie was a huge hit for our Thanksgiving meal! We only had Creme de Cacao liquor, so I used that instead of the hazelnut. Delish!
Thank you Katie! xTieghan
This is currently baking in my oven, hope mine turns out as good as yours looks.This is the first thing I’ve attempted to cook solo after badly breaking my humerus in August, thanks for the recipe xx
Thank you Hollie! I am really glad this recipe turned out so well for you! xTieghan
Made this for Thanksgiving this year, including the pie crust. It was SO DANG GOOD YALL. I didn’t have hazelnut liquor but I DID have some bourbon liqueur so used that and it worked amazingly.
Thank you so much for trying this Lacey! I am really glad this turned out so well for you! xTieghan
This pie is so good! I didn’t have any of the hazelnut liqueur or instant coffee, but if I ever get either for another recipe, I’ll have to try this one again and include it this time. I used dark chocolate chips because that’s who I am. Very rich and a big hit.
Is there a non-pie recipe that uses this same chocolate filling?
Hey there,
Thanks so much for trying the recipe, I am so glad you enjoyed! Sorry I do not have a non-pie recipe for this filling. Please let me know if you have any other questions! xTieghan
Would it be possible to sub the granulated sugar for coconut sugar or unrefined sugar or does it need the finer texture?
Hey Diana,
I have not tested either of these so I am not sure how well it would work, I would stick with the granulated sugar. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
Made this pie twice! LOVED IT the first time! The center was molten and the texture was perfect! I loved it enough I made a second pie last night.
However I ran into a problem. The texture is all wrong. It’s almost spongy, but in an off putting/clumpy way. I baked this one closer to 50 minutes and the center was not molten at all. My thoughts are I either overmixed the filling or I baked the pie for too long. I’m going to attempt the pie for the third time because when it turns out correct, it’s AMAZING! In your opinion, should I be concerned about overmixing the filling? Or could the weird texture more likely be a result of overbaking?
Hey Kristen,
Thanks so much for giving the recipe a try. Yes, over mixing will cause the texture of the pie to change. I hope this helps for next time. Happy Holidays! xTieghan
WOW so good. I found that the filling was able to fill two regular frozen pie crusts so we had two pies! Yum!
Thank you so much Emily!! I am so happy you loved this recipe! xTieghan
My daughter made this pie and it was delicious!!:)
We will make it again for Christmas!!
Thank you so much Tammy! xTieghan
Delicious! I made this with minor alterations (for my laziness and love of chocolate). I used a pre-made oreo cookie crust, omitted the instant coffee and hazlenut liquor, and used both chocolate chunks and chips. It came out wonderfully. For those wondering about making this ahead of time – it is possible! I ate this pie while still warm and not set (~20 mins out of the oven), once set but still warm (60+ mins out of the oven) and refrigerated. I actually enjoyed the refrigerated best, the chunks had an extra little bite to them and it was less rich so I could consume more! 😀
I am so happy this recipe turned out so well for you, Kaitlyn!! Thank you! xTieghan
This looks amazing! I would love to make this for my family, but without the coffee. What can I sub or can coffee be omitted?
Hey Nora,
You can omit the espresso:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can you use ground coffee beans rather than instant coffee granules?
Hey Baylie,
Sorry that isn’t quite the same:) You will want to use instant coffee. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This was one of the easiest and most delicious desserts I’ve ever made (cheating using store bought crust). I can’t wait to make again!
Thank you so much Burney! xTieghan
This looks sooo good. Can you make it with a graham cracker crust?
Hey Brittany,
Sorry I have not tested this recipe with a graham cracker crust. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi,
I’m a relatively new baker and seem to be struggling with this recipe. Do you melt the chocolate when mixing or leave it solid? My pie is coming out as custard egg which is strange.
Hey Minty,
The chocolate chips are going to be solid. Are you sure you aren’t mistaking the “custard” as the molten part of the filling? Let me know how I can help! xTieghan
W O W. this is unbelievably good.
Thank you Courtney! xTieghan
Hello,
I would like to make this pie and gift it to someone for Christmas, how long will it last in the fridge but still be fresh?
Also any tips for re-heating the whole pie?
Thank you so much!
Tara
Hey Tara,
Honestly this pie is best made, baked, and served fresh. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How do you recommend storing the second pie crust if not using right away?
Hey Maggie,
You can freeze the pie crust. I hope you love the recipe and happy holidays! xTieghan
Tastes like a holiday. Simple to make too. I used Grand Marnier due to nut allergies in the family and it works too. The coffee chocolate combo is amazing.
Hey Stefanie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
This is my favorite pie I think I’ve ever tried. I will be making this probably every Thanksgiving now!
Hey Caroline,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Made this for thanksgiving and it was amazing! I had to bake ahead because I didn’t have any other option, but it was still delicious. We had a snow day and I was in the baking mood and decided to make it again! This time we are able to eat it straight from the oven and WOW!! This might just be my favorite pie ever!
Hey Hayley,
Thanks so much for giving the pie a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Hey Tieghan,
Can’t wait to make this recipe! If I want to sub pure coffee extract for the instant coffee granules and hazelnut liquor, how much would you suggest using?
Thank you. Happy Holidays!
Nicole
Hey Nicole, I would only use 2-3 tablespoons. Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy Holidays!! xTieghan 🎄
Tip on how to make those dough stars??
Hey Caitlin,
I use the other half of the pie crust dough and use a small star cookie cutter. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Can this be prepared and then frozen ahead of time
Hey Annemarie,
I have never frozen this pie, but you could certainly try that. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Accidentally dropped my glass pie dish so the crust was toast and I had to start over. Ended up making a graham cracker crust with this and it was AMAZING!
Hey Katie,
So sorry to hear this, but I am glad you enjoyed the recipe:) Happy Holidays! xTieghan
This pie was amazing! We served it with peppermint mocha ice cream and it was to die for. Will definitely be making this again!
Hey Carlyn,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
My husband made this for me on my birthday (along with your chicken marsala), and it was the most amazing dessert and dinner. We LOVE your recipes and can’t wait for our Christmas dinner.
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Looks delicious! If I make filling ahead of time, does it need to be brought to room temp before putting in oven?
Hey Courtney,
Yes, that would work best. I hope you love the recipe! Happy Holidays! xTieghan
Can this be made a day or two before the day you plan to serve? It looks delicious!
Hey Sue,
I really like to serve this fresh after baking. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
This recipe is crazy easy and made me look like a star. I did hop it up to 65 min but the interior was crazy – it was like a gelatin almost (but not) and HELD unlike anything I have ever seen. SO GOOD. I omitted the liqueur and got amazing reviews. Thank you for sharing!
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
H Tieghan-
I love all of your recipes. HBH recipes are a staple and a favorite at our house. I am making this for Christmas, however I was wondering if I could prebake the crust the night before, so that all I have to do is make and cook the filling. Would that work?
Hey Brianne,
Yes, that would work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
So excited to try this recipe! How would you recommend we serve leftovers? Should it be re-heated in the oven?
Hey there,
Yes you can cover with foil and reheat leftovers or just pop a slice in the microwave. I hope you love the recipe! Happy Holidays! xTieghan
Made this 3 times now and it’s our family favorite. Comes out so good each time? Like it super runny? Bake it less. Like it in the middle? Bake it like the time suggests. Like it more formed? Bake it a couple min longer. This pie is so versatile, and everyone loves it each time. Made homemade pie crust tonight and it’s so worth the 10 min to prep and roll out. Excited to see how the frangico works with it! Thanks!
Hey Veronica,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Just made and enjoyed this with my 94 year old grandmother and parents around a fire outside tonight for Christmas dessert (the first time we’ve all been together since March) and, needless to say, it was a huge hit! Thanks so much for sharing <3
Hey Laurinda,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
SO DELICIOUS! I had a cocoa pie recipe when I was in my twenties (that’s 30 years ago now) and lost it somewhere, somewhen–missed it ever since. This is the perfect replacement! It’s even better, and I’m looking forward to experimenting with different liqueurs. I didn’t have hazelnut liqueur, so I used a good rum, but I bet bourbon or rye would be lovely, as would kahlua or another coffee liqueur. Because this came at the end of a dinner of roast goose, I didn’t gild the lily with whipped cream–as I get older I can’t handle as much rich food–but next time I’m going to serve it with coffee ice cream or whipped cream on top. Thank you, Tieghan! Your cookbooks and website have been a real lifesaver these past few months and this holiday season!
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
WOW what a delicious, amazing chocolatey explosion! I made this pie for Christmas dessert and we were in heaven! Thank you for a wonderful recipe. I omitted the hazelnut liquor and coffee, and it was still so good. How would you recommend reheating the leftovers?
Hey Sylvia,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! I would pop a slice in the microwave:) xTieghan
The best, richest, most chocolatey dessert ever! So simple to make and beyond delicious!
Hey Alexis,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Hello! The pie and crust are delicious. However, my pie unfortunately didn’t crack at the top and was instead soft at top. Any suggestions on what to do differently next time? Thank you so much!
Hey Gabriela,
Thanks so much for giving the recipe a try, the key for the crack is for the eggs to be whisked really well! I hope this helps for next time! Happy Holidays! xTieghan
Made this recipe for Christmas and everybody loved it! Totally recommend. I reduced the amount of sugar cause I’m not too fan of sweet and it was perfect. Thank you!!
Hey Monica,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
we absolutely loved it! Such a crowd pleaser 😀
Thanks so much Demeris! Happy New Year! xTieghan
This beyond fabulous! It’s like a warm brownie! So good. I cooked my pie crust initially too longe so it was a little burnt but still didn’t mind because the actual filling was so delicious.
Hey Meghann,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
What would you think of substituting chambord for the hazelnut liqueur? Yum!
Hey there,
I haven’t tried this, but it might be a nice flavor. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Just made this pie and found it to be too salty. Would you suggest unsalted butter next time. Or maybe half unsalted, half salted?
Hey Pang,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! So sorry you found it to be salty, I would use unsalted butter next time. Happy New Year! xTieghan
Not sure what happened but this was a disaster for me. It was like soup after 50 minutes. I am a fairly experienced baker and it was just a mess. No idea why.
Hey Hillary,
So sorry you had issues with the pie, was there anything you may have adjusted? Please let me know how I can help! Happy New Year! xTieghan
OMG…..chocolate heaven…just make it! Nothing else to say. You just need to experience this one for yourself.
Hey Helen,
Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan
Sooo I totally overbaked this pie – using a new oven and forgot to check it early, so at 45 minutes it was pretty well set all the way through. And you know what? It is still delicious! Kind of like a super-moist brownie in a pie crust. 🙂 So I’m leaving this review to reassure anyone who might be afraid of overbaking it – it will still be fine! I will make it again but I’ll start checking it at 35 -40 minutes next time. Oh, and I used bourbon instead of hazelnut liqueur because that’s what we like. And just plain homemade whipped cream.
Hey Bethany,
Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan
I couldn’t respond to my own comment for some reason, but anyway, I baked the pie with Chambord instead of hazelnut liqueuer. You can’t taste it at all in the actual pie, so I won’t do that again, but it’s fabulous in the whipped cream and makes a nice contrast to the deep chocolate flavor. Highly recommended.
After letting the pie cool for an hour and set more, we cut it into twelve slices, and even those portions were really rich. Perfect size for a yummy dessert. Thanks, Tieghan!
Hey there,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
I can’t say enough good things about this pie.
I made this recipe for our small Thanksgiving gathering and was coerced to make 2 to bring to Christmas and ended up mailing 2 more to relatives we couldn’t visit due to social distancing. Everyone loved it and is insisting it become a family tradition.
Thank you for helping me bring joy to my family in this crazy year.
P.S. I love the braided crust method too. It’s my new go-to.
Hey Amy,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
Followed the recipe exactly but used the Trader Joe’s pie crust. Came out amazing! Everyone loved it. I can’t wait to make it again.
Hey Nicole,
I am so thrilled that you enjoyed the recipe, thanks so much for making it! Happy Friday! xTieghan
Followed the recipe exactly but used the Trader Joe’s pie crust. It was amazing and everyone loved it. I will definitely make it again. Easy recipe that impressed everyone.
Thanks so much for trying the recipe Nicole, I am so glad it was enjoyed! xTieghan
This pie is exceptional! I didn’t do the vanilla sugar or the hazelnut liquor (or even the whipped cream!), but the pie was sinfully good: gooey and delicious!
Hey Lynn,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
This was such a hit at Thanksgiving, and has been requested by friends since. I have made it several times, and all I can say is “it’s dangerous to have in the house!” It is hard to resist. Thanks for the wonderful recipe!
Hey Jackie,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
If you are using a store bought crust for you still freeze/prebake?
Hey Lauren,
You can skip that step. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this recipe yesterday. The filling was delicious (added more instant coffee) but unfortunately the pie crust did not turn out well.
Hey Alizeh,
So sorry your crust didn’t workout, please let me know how I can help! Thanks for trying the recipe:) xTieghan
I can’t stop dreaming about how delicious this came out, and so easy
Hey there,
Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan
This Pie is Ahhhhhmazing! I made it for thanksgiving and then again at Christmas because I couldn’t stop thinking about it. 😋
Hey Christine,
Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan