Molten Chocolate Cream Pie
- Feb 20
- 2 min read
Updated: Apr 4
A deeply rich, oven-baked chocolate pie with a soft, molten center and delicate crackled top. The edges bake into a tender, buttery crust while the center stays fudgy and spoon-soft — somewhere between a brownie and a classic cream pie. Best served warm with melting vanilla ice cream for that nostalgic, old-fashioned finish.
Forage Baker's Note
Flour matters. Gluten-free flours—and even traditional wheat flours—can vary widely in weight per cup, which is why we recommend using a kitchen scale whenever possible. If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour, while spooning may under-measure. • This pie is intentionally baked to remain slightly molten in the center. Do not over bake.
• Melted butter should be warm — never hot — before mixing.
• Metal pie pans brown and crisp more than glass. Glass pans take longer to heat.
• Ovens vary; begin checking at the 20-minute mark.
• For best results, weigh ingredients using a kitchen scale whenever possible. If measuring by volume, lightly pack Heritage Baker’s Flour into the cup and level gently.
Homestead Sweetener
Sweeteners matter too.
Sweeteners significantly affect structure and texture. For best results, we recommend Homestead Sweetener or traditional sugar. Homestead Sweetener is a 1:1 replacement by volume and weighs approximately 140g per cup. Granulated sugar weighs about 200g per cup. Substitutions may change spread, crackle, or chew.
Ingredients Makes 1 — 9-inch pie
1 unbaked 9-inch pie crust, prepared per Heritage Baker’s Pie Crust Recipe
1/3 cup Heritage Baker’s Flour (41g)
1 1/2 cups Homestead Sweetener (210g)
1/3 cup cocoa powder (33g)
1 1/2 sticks melted butter (168g), warm not hot
3 large eggs (150g)
3 tablespoons water (45g) (or preferred liquor)
1 tablespoon vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 325°F.
In a small bowl, whisk together Heritage Baker’s Flour, Homestead Sweetener, and cocoa powder until evenly combined.
In a medium bowl, whisk together melted butter, eggs, water (or liquor), and extracts until smooth.
Add the dry mixture to the wet ingredients and whisk until a glossy, uniform batter forms.
Pour batter into the prepared pie crust and spread evenly.
Bake on the center rack for 20–24 minutes.
The edges should be set while the center remains soft and slightly under-baked. The pie will continue to settle slightly as it rests.
Cool briefly, then serve warm with vanilla ice cream.
