Dive into the decadent world of Chocolate Crack Pie, a recipe that’s as irresistibly delicious as its name suggests. This simple yet profoundly satisfying dessert is perfect for anyone seeking a quick fix of pure chocolate bliss without a fuss.
Key Ingredients for Chocolate Crack Pie
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1/2 cup (3 ounces) milk chocolate chips
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt, for topping (optional)
How to Make Chocolate Crack Pie
Prepare to be amazed by how easy it is to create this incredibly rich and satisfying Chocolate Crack Pie. In under an hour, you’ll have a dessert that boasts a delightful chewy crust and a molten chocolate center. Its simplicity belies its gourmet taste, making it a guaranteed crowd-pleaser for any occasion.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch pie plate or a 9×13 inch baking pan.
Make the Crust: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Add the softened unsalted butter and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom and up the sides of the prepared pie plate or baking pan to form the crust.
Prepare the Chocolate Filling: In a separate bowl, combine the semi-sweet chocolate chips and milk chocolate chips. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes to allow the chocolate to melt.
Blend the Filling: After 5 minutes, whisk the chocolate and cream mixture gently until smooth and glossy. Stir in the vanilla extract.
Assemble the Pie: Pour the warm chocolate filling over the prepared crust, spreading it evenly. If you’re using sea salt, sprinkle a small pinch over the top of the chocolate filling.
Bake to Perfection: Place the pie in the preheated oven and bake for 25-30 minutes for a pie plate, or 30-35 minutes for a 9×13 inch pan. The edges of the crust should be golden brown, and the chocolate filling should be set but still slightly soft in the center. It will continue to set as it cools.
Cool and Serve: Remove the Chocolate Crack Pie from the oven and let it cool completely on a wire rack. This cooling period is crucial for the filling to firm up properly. Once cooled, slice and serve.
Why You’ll Love This Chocolate Crack Pie
Get ready for a dessert revelation with this Chocolate Crack Pie. Its most captivating feature is the incredibly rich, gooey chocolate filling topped with a perfectly baked, slightly crumbly crust – a textural marvel that’s utterly addictive. Making this at home is not just a baking project; it’s a cost-saving endeavor that delivers a dessert far more impressive than store-bought, without breaking the bank. The hint of sea salt, if you choose to add it, elevates the deep chocolate flavor, creating a sophisticated taste profile reminiscent of gourmet brownies but in a delightful pie form.
Unlike a dense fudge cake that can feel heavy, this Chocolate Crack Pie offers a lighter yet equally satisfying chocolate experience with its wonderfully chewy and flaky elements. It’s the perfect treat to impress guests or simply to indulge your own sweet cravings. Don’t just dream about this sensational dessert; head to your pantry and gather your ingredients to bake your very own slice of chocolate heaven today!
Storing and Reheating Tips
- Room Temperature: Leftover Chocolate Crack Pie can be stored at room temperature for up to 2 days if it’s not too warm where you live. Ensure it’s covered loosely with plastic wrap or a cake dome to prevent it from drying out.
- Refrigeration: For longer storage, cover the pie tightly with plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
- Reheating: To reheat, you can enjoy it cold, at room temperature, or gently warmed. For a warm slice, place a portion on a microwave-safe plate and microwave on low power for 15-30 seconds, or until just warmed through. Be careful not to overheat, as this can make the chocolate filling overly soft or oily. If you prefer a slightly crisper crust, you can gently reheat it in a toaster oven at 300°F (150°C) for a few minutes.
- Freezing: Chocolate Crack Pie freezes beautifully. Wrap individual slices tightly in plastic wrap, then in aluminum foil, or place a whole cooled pie in a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving, or reheat gently as described above.
Final Thoughts
This Chocolate Crack Pie is an absolute dream for any chocolate lover, offering an unparalleled taste and texture experience with minimal effort. Treat yourself or share with loved ones – this recipe is sure to become a cherished favorite.
Chocolate Crack Pie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch pie plate or a 9×13 inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Add the softened unsalted butter and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom and up the sides of the prepared pie plate or baking pan to form the crust.2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon salt, 1 cup unsalted butter, softened
- In a separate bowl, combine the semi-sweet chocolate chips and milk chocolate chips. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes to allow the chocolate to melt.1 cup semi-sweet chocolate chips, 1/2 cup milk chocolate chips, 1/4 cup heavy cream
- After 5 minutes, whisk the chocolate and cream mixture gently until smooth and glossy. Stir in the vanilla extract.1 teaspoon vanilla extract
- Pour the warm chocolate filling over the prepared crust, spreading it evenly. If you’re using sea salt, sprinkle a small pinch over the top of the chocolate filling.Pinch sea salt, for topping
- Place the pie in the preheated oven and bake for 25-30 minutes for a pie plate, or 30-35 minutes for a 9×13 inch pan. The edges of the crust should be golden brown, and the chocolate filling should be set but still slightly soft in the center. It will continue to set as it cools.
- Remove the Chocolate Crack Pie from the oven and let it cool completely on a wire rack. This cooling period is crucial for the filling to firm up properly. Once cooled, slice and serve.