Molten Chocolate Cream Pie
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 remains fudgy and spoon-soft—somewhere between a brownie and a classic cream pie. Best served warm with melting vanilla ice cream for an old-fashioned finish.
FORAGE BAKER'S NOTES
Flour matters. Gluten-free flour blends—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 with a slightly molten center. Do not overbake.
- Melted butter should be warm, not hot, before mixing.
- Metal pie pans brown and crisp more readily than glass. Glass pans typically require slightly longer bake times.
- Oven temperatures vary. Begin checking for doneness around the 20-minute mark.
Homestead Sweetener
Sweeteners matter too. Sweeteners significantly affect texture and structure. For best results, we recommend Homestead Sweetener or traditional sugar.
- Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
- Granulated Sugar: 200g per cup
- Substitutions may affect texture, crackling, and overall consistency.
INGREDIENTS
- Makes one 9-inch pie
- 1 unbaked 9-inch pie crust, prepared using the Heritage Baker's Pie Crust Recipe
- ⅓ cup (41g) Heritage Baker's Flour
- 1½ cups (210g) Homestead Sweetener
- ⅓ cup (33g) cocoa powder
- 1½ sticks (168g) melted butter, warm not hot
- 3 large eggs (150g)
- 3 tablespoons (45g) water or preferred liquor
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
INSTRUCTIONS
- Preheat oven to 325°F.
- In a small bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, and cocoa powder.
- In a separate bowl, whisk together melted butter, eggs, water (or liquor), vanilla extract, and almond extract until smooth.
- Add the dry ingredients to the wet ingredients and whisk until a glossy, uniform batter forms.
- Pour the 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 underbaked. The pie will continue to settle as it rests.
- Cool briefly before serving.
- Serve warm with vanilla ice cream.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
