Decadent Chocolate Cherry Pie Recipes

CHOCOLATE-CHERRY PIE

Steps:

• Spread 1 cup cherry pie filling onto bottom of crust. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cherry layer in crust.
• Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• Refrigerate 4 hours or until firm.

CHERRY CHOCOLATE PIE RECIPE

Steps:

• Preheat oven to 425 degrees F
• Mix pie filling and tart cherries together in a bowl.
• Add tapioca flour to the mixture. Stir.
• Mix egg white, canola oil, and cocoa powder together in a small bowl.
• Brush pie crust with mixture until evenly moistened.
• Put in oven for 2-3 minutes to help crust firm up.
• Crush 6 chocolate graham crackers. Place in an electric mixer.
• Dice the butter and add to graham crackers.
• Add sugar to mixture.
• Mix until the mixture has crumbled together.
• Add pie filling to crust.
• Add graham cracker mixture on top. Add broken graham crackers around the edges (if desired)
• Cover with tin foil and bake for 20 minutes. Remove tin foil and cook for 20 more minutes.
• Can be served warm, but will be easier to cut if cooled!

CHOCOLATE CHERRY PIE

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.

DECADENT CHOCOLATE CHERRY AMARETTO PIE

Steps:

• For Crust:
• Preheat oven to 350ºF.
• In a medium bowl, whisk flour, sugar and salt to mix. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and up sides of a 9" pie plate. Bake at 350° for 15-20 minutes or until light golden brown. Cool completely.
• For Filling:
• In a medium saucepan, combine sweetened condensed milk, chocolate chips and salt. Cook and stir over low heat until chocolate melts. Stir in pie filling, liqueur and extract. Pour into cooled crust. Chill 2-3 hours or overnight until firm.
• Garnish with Almond Buttercream (or whipped cream), and maraschino cherries if desired.
• For Almond Buttercream:
• In medium bowl, beat butter, beat in rest of ingredients. Place into a pastry bag with decorator's tip of choice. Makes enough to lightly decorate top.

CHOCOLATE CHERRY PIE

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.

DECADENT CHOCOLATE PIE

Steps:

• Heat oven to 350°F.
• Put milk into a sauce pan or dounle boiler. Add chocolate and beaten egg.
• Heat gently until chocolate is melted, stirring constantly.
• Pour into Graham Cracker crust.
• Bake 15 minutes.
• Cool and then chill for at least 2 hours.
• Slice and top each slice with whipped cream.

DECADENT CHOCOLATE CHERRY TORTE

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
• Prepare, bake and cool cake according to package directions.
• Combine cherry pie filling and almond extract in small bowl. Stir until blended.
• To assemble, place one cake layer on serving plate.
• Spread with 1 cup whipped topping, then half the cherry pie filling mixture. Top with second layer.
• Spread remaining pie filling to within 1 1/2 inches of cake edge.
• Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.

EVIL CHOCOLATE CHERRY PIE

Steps:

• combine cream cheese, chocolate syrup, vanilla, half of the cool whip, and 1/4 cup of curled chocolate in a mixer on medium speed until smooth.
• Spoon into pie crust and smooth with a spatula or rubber scraper.
• chill in refrigerator for 1-2 hours.
• pour pie filling on top and garnish with chocolate curls.
• return to refrigerator until ready to serve.