Molten Chocolate Chip Pie
Molten Chocolate Chip Pie. It’s Friday and everyone could use a little chocolate in their lives, am I right ?! This pie is extra chocolately, loaded with chocolate chips, and topped with vanilla whipped cream. It’s one of those melt in your mouth kind of pies with the gooey chocolate center, the crackle topped, and the fluffy whipped cream. Bonus?! Everyone loves chocolate so it’s the perfect way to celebrate Friday !!
I guess Friday baking has kind of been my thing lately, and I am kind of loving it. It’s really the perfect day for baking because then there’s dessert for the weekend and everyone likes to indulge a little…or a lot…on the weekend, you know?!
Anyway, I was craving something chocolate this week, and this Molten Chocolate Chip Pie was the perfect dessert to solve that. This pie is extra chocolatey, super gooey on the inside with a crackle top on the outside. It’s packed with chocolate chips and has a crispy sugary crust.
Sooo….if you’re in the mood for some weekend baking and totally having a chocolate craving, this is the pie for you !! Happy weekend guys !!
Ingredients
For the Pie
1 pie crust; homemade or store-bought
1 egg; beaten for brushing
turbinado sugar for sprinkling
4 eggs
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
2 tablespoons instant coffee granules
1/2 teaspoon salt
10 tablespoons butter; melted
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
For the Vanilla Whipped Cream
1 cup heavy cream
1 tablespoon maple syrup
2 teaspoons vanilla extract
Directions
Preheat the oven to 375 degrees. Fit the pie crust into a 9 inch pie plate. Brush the edges with the beaten egg and sprinkle on the turbinado sugar. Prick the bottom of the dough with a fork. Transfer to the oven and bake for about 15 minutes or until the crust is set.
In a large bowl, whisk the eggs and sugar together until combined. Add the cocoa powder, instant coffee granules, and salt. Whisk in the melted butter and vanilla extract. Fold in the chocolate chips. Pour the mixture over the pie crust and lower the oven to 350 degrees. Transfer to the oven and bake for 50 minutes until the pie is puffed but still giggly in the center. Let pie cool completely before serving.
Meanwhile make the whipped cream. In a medium bowl, whip the heavy cream with an electric hand mixer until stiff peaks form. Add the maple syrup and vanilla and whip until combined.
Serve pie topped with whipped cream.
