This Chocolate Crack Pie is my go-to when I want an indulgent, ultra-rich dessert that feels like a warm, gooey brownie baked right into a flaky crust. It’s dense, fudgy, and incredibly satisfying, especially when I serve it with a dollop of whipped cream or a scoop of ice cream. Perfect for special occasions or when I need a serious chocolate fix.
Why You’ll Love This Recipe
I love how easy this pie is to make with just a handful of pantry staples. It combines the chewy, gooey texture of a brownie with the classic comfort of pie. No fancy equipment or complicated steps — just melt, mix, bake, and enjoy. Plus, the contrast between the crisp crust and the soft, rich filling makes every bite irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (4 oz.) bar semi-sweet baking chocolate
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 pie crust for a bottom-crust-only pie
Whipped cream for serving (optional)
Directions
- I lightly spray an 8-inch pie plate with non-stick spray and fit the crust into the bottom and up the sides. I set this aside while I make the filling.
- In a small saucepan over very low heat, I melt the butter and chocolate together, stirring often. Once melted, I remove it from the heat and stir in the sugar until well blended. I let it sit for about 3 minutes to cool slightly.
- I lightly beat the eggs in a mixing bowl, then whisk in the chocolate mixture until everything is fully combined.
- I pour the mixture into the prepared pie crust.
- I bake the pie at 350℉ on the bottom oven rack for 30 minutes, then move it to the top rack and bake for 10 more minutes.
- After baking, I let the pie cool to room temperature before slicing.
- I like to serve it with a generous dollop of whipped cream or even a scoop of vanilla ice cream for extra indulgence.
Servings and timing
This pie makes about 6-8 slices. It takes 15 minutes to prep and 40 minutes to bake, for a total of 55 minutes.
Variations
Sometimes I mix in chopped pecans or walnuts for added crunch. I’ve also added a splash of espresso or a pinch of cinnamon for a different flavor note. For a salted twist, I sprinkle a bit of flaky sea salt over the top just before serving.
Storage/reheating
I store leftovers in the fridge, covered, for up to 4 days. I usually let slices come to room temperature or give them a quick warm-up in the microwave for 10–15 seconds before serving. This pie also freezes well for up to a month.
FAQs
Can I use a store-bought pie crust?
Yes, I often use a regular (not deep-dish) store-bought crust, and it works perfectly.
Do I need to pre-bake the crust?
No, I don’t pre-bake the crust. It bakes right along with the chocolate filling.
Can I use dark chocolate instead of semi-sweet?
Absolutely. I use dark chocolate when I want a richer, slightly less sweet version.
Is this pie supposed to be gooey in the center?
Yes, the texture is similar to a dense, gooey brownie. I make sure not to overbake it.
What can I serve with Chocolate Crack Pie?
I usually serve it with whipped cream or vanilla ice cream to balance the richness.
Can I make it ahead of time?
Yes, I often bake it the day before and keep it chilled until ready to serve.
What size pie plate should I use?
I use an 8-inch pie plate. If using a foil pan, I stick with a standard size, not deep dish.
Can I make this gluten-free?
Yes, I use a gluten-free pie crust and ensure my chocolate is gluten-free.
How do I know when the pie is done?
I look for a slightly puffed center and set edges. It will firm up more as it cools.
Can I double the recipe?
Yes, I double the filling and use a larger baking dish or make two pies if serving a crowd.
Conclusion
Chocolate Crack Pie is everything I want in a dessert: rich, gooey, simple to make, and completely addictive. With its brownie-like texture and flaky crust, it’s a crowd-pleaser that never fails to impress. Whether served warm or chilled, it always hits the sweet spot.
Print
Chocolate Crack Pie
- Total Time: 55 minutes
- Yield: 1 pie (serves 6–8)
- Diet: Vegetarian
Description
Chocolate Crack Pie is a rich, fudgy dessert featuring a gooey brownie-like chocolate filling baked into a flaky crust. This addictively delicious pie is easy to make, perfect for chocolate lovers, and ideal for holidays, potlucks, or indulgent weekends.
Ingredients
1 (4 oz.) bar semi-sweet baking chocolate
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 pie crust (for a bottom-crust-only pie)
Whipped cream, for serving (optional)
Instructions
Prepare the Crust: Lightly spray an 8-inch pie plate with non-stick cooking spray. Fit the pie crust into the bottom and up the sides. Set aside.
Make the Filling: In a small saucepan, melt butter and chocolate together over very low heat, stirring frequently. Remove from heat and stir in the sugar. Let cool for 3 minutes.
Combine with Eggs: In a mixing bowl, beat eggs lightly. Slowly add the slightly cooled chocolate mixture, whisking until fully combined.
Bake the Pie: Pour the chocolate mixture into the pie crust. Bake at 350℉ on the bottom oven rack for 30 minutes. Then transfer to the top oven rack and bake for an additional 10 minutes.
Cool and Serve: Allow to cool to room temperature. Serve with whipped cream or vanilla ice cream, if desired.
Notes
You can use a homemade or store-bought pie crust.
If using a frozen crust in a foil pan, use a regular (not deep-dish) size.
Do not pre-bake the crust; it bakes fully with the filling.
The pie is very rich and pairs well with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
