Molten Mexican Chocolate Pie

Molten Mexican Chocolate Pie


1 Pie Crust, rolled out to a round shape

1 Egg, beaten for brushing the crust

1 Tbsp Coarse Sugar, for dusting the crust

4 Large Eggs

1.5 Cups Brown Sugar

1/2 Cup Cocoa Powder

1/2 Tsp Salt

2 Tsp Ground Cinnamon

10 Tbsp Unsalted Butter, melted

1 Tsp Pure Cinnamon Extract

1 Tsp Pure Vanilla Extract

1/2 Tsp Pure Coffee Extract

1 Tsp Pure Chocolate Extract

12 Oz Semi-Sweet Chocolate Chips


1. Preheat the oven to 375 degrees Fahrenheit. 

2. Place the pie crust into a pie dish, crimp the edges, and prick the bottom of the crust several times with a fork. Weight the crust with pie weights or with a few cups of dried beans in aluminum foil. Bake the crust until just cooked, about 10-15 minutes. Set aside. 

3. In a medium bowl, beat together the eggs and sugar with an electric mixture until pale yellow and bubbly or puffy. Add in the cocoa, melted butter, salt, and cinnamon. Mix until thoroughly combined.

4. Mix in the extracts. Mix in the chocolate chips. 

5. Pour the chocolate mixture into the partially baked pie crust and bake for 45 minutes to 1 hour, or until the pie filling is set and the top begins to crackle. 

6. Let cool to room temperature before serving with whipped cream or ice cream.