CHOCOLATE CHERRY PIE
I've been making this almost 30 years. It's my all time family favorite. This will be a recipe that you will want to make over and over. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by GREENTHUMB30
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
- In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
- Before serving, garnish pie with whipped cream and maraschino cherries.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 46.3 g, Cholesterol 103.7 mg, Fat 29.5 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 16 g, Sodium 325 mg, Sugar 20.1 g
CHOCOLATE COVERED CHERRY PIE
Sweet, pretty & easy to put together. I'm not a big cherry fan but I eat anything that involves chocolate. Cooking time includes chilling time.
Provided by SusieQusie
Categories Pie
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine milk, chocolate chips & salt.
- Cook and stir over very low heat just until chocolate melts. (can also use microwave to do this easily & quickly).
- Combine chocolate mixture with pie filling & extract.
- Pour into pie crust & chill 2-3 hours or until firm.
- Garnish with chocolate whipped cream (Cool Whip makes a chocolate flavor) & cherries.
HOME
Steps:
- Prepare a graham cracker pie crust. In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.
- Mix in cherry pie filling and almond extract. Pour into the prepared graham cracker pie crust.
- Chill at least 2 hours. Garnish with 8 stemmed maraschino cherries.
CHOCOLATE-COVERED CHERRY CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
- Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
- For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
- Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.
CHOCOLATE-COVERED CHERRY PIE
If you really want to impress your guests or family with a dessert then this is it! This is a never-fail pie that I have made on many occasions, it's absolutely fantastic! --- plan ahead the pie needs to chill for a minimum of 8 hours before serving --- it's also wonderful even without the chocolate-dipped cherries, the first time I made it I did use the cherries, the second time I made this I just drizzled the melted chocolate on the cold pie, then dolluped whipped cream around the edge of the pie :)
Provided by Kittencalrecipezazz
Categories Pie
Time 8h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute) remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
- Spoon half of the mixture over the ready-made pie crust.
- Cover and chill remaining chocolate mixture.
- Spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
- In a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
- Pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!).
- Set oven to 350 degrees.
- Bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
- Refrigerate for a minimum of 8 hours.
- This next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
- Place 16 maraschino cherries with the stems on paper towels; pat them dry.
- Microwave the reserved chocolate mixture at MEDIUM for about 1 minute or until spreading consistency, stir until smooth.
- Dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
- Chill the cherries for about 20 minutes (or longer).
- Spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or Cool Whip topping) around the outer edges of the pie.
- Place 2 chocolate-covered cherries on top of each dollop.
- Delicious!
Nutrition Facts : Calories 666.4, Fat 44.6, SaturatedFat 24.6, Cholesterol 104.9, Sodium 320.8, Carbohydrate 67.4, Fiber 3.3, Sugar 34.1, Protein 6.9
CHOCOLATE COVERED CHERRIES
Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.
Provided by Meredith
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 5
Steps:
- Drain cherries and set on paper towels to dry.
- In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
- Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 10.5 g, Cholesterol 1.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 5.1 mg, Sugar 4.5 g
CHOCOLATE CHERRY PIE
Assures Maxine Smith of Owanka, South Dakota. "This rich and creamy pie is sure to please any dyed-in-the-wool chocoholic!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. , Bake at 350° for 15-20 minutes or until golden brown. Cool completely. , In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.
Nutrition Facts : Calories 517 calories, Fat 22g fat (14g saturated fat), Cholesterol 48mg cholesterol, Sodium 490mg sodium, Carbohydrate 76g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.
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CHOCOLATE-COVERED CHERRY PIE RECIPE | MYRECIPES
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Servings 8Published 2008-08-27Total Time 9 hrs 20 minsCalories 692 per serving
- Preheat oven to 350 degrees. Microwave chocolate morsels and cream in a glass bowl on medium for 1 to 2 minutes or until chocolate begins to melt.
- Spoon half of chocolate mixture into pie-crust. Cover and chill remaining chocolate mixture. Spoon cherry pie filling evenly over chocolate mixture in pie-crust.
- Beat together cream cheese, sugar, egg and almond extract at medium speed with an electric mixer until smooth. Pour evenly over cherry pie filling.
- Bake for 30 minutes or until center is set. Remove pie from oven and cool on a wire rack. Cover and chill for 8 hours.
- Microwave reserved chocolate mixture at medium power for 1 minute. Stir until spreadable. Dip cherries in chocolate mixture and let them firm up on a sheet of wax paper for 15 minutes before decorating pie.
- Spread remaining chocolate evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge; place 2 cherries in each dollop.
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