Easy Cherry Chocolate Pie Recipes

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CHERRY CHOCOLATE PIE



Cherry Chocolate Pie image

Package pudding mix, canned cherries and a frozen crust simplify preparation of this dessert. Friends often request it when they come to our house. Sometimes I'll sprinkle toasted pecans on top for crunch. -Pearl Lenz of Wichita, Kansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 can (14-1/2 ounces) pitted tart cherries in water
2 tablespoons sugar
2 cups 2% milk
2 packages (1.3 ounces each) sugar-free cook-and-serve chocolate pudding mix
1 frozen pastry shell (9 inches), baked

Steps:

  • Drain cherries, reserving the liquid. In a bowl, combine cherries and sugar; set aside. In a large saucepan, combine the milk and reserved cherry liquid. Stir in pudding mix. Cook and stir over medium heat until mixture comes to a boil; cook and stir 1-2 minutes longer or until thickened. Stir in cherries. Pour into crust. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 194mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

CHOCOLATE-CHERRY LATTICE SLAB PIE



Chocolate-Cherry Lattice Slab Pie image

Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 15

2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries
1 cup granulated sugar
4 ounces semisweet chocolate, coarsely chopped
3 tablespoons cornstarch
Juice of 1 lemon
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet
Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages)
2 tablespoons heavy cream
Granulated sugar, for sprinkling
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons light brown sugar

Steps:

  • For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
  • Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
  • For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
  • For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
  • Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
  • For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
  • Serve the pie warm or at room temperature with dollops of the whipped topping.

BOOZY CHERRY-CHOCOLATE PIES



Boozy Cherry-Chocolate Pies image

Provided by Food Network Kitchen

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

3/4 cup turbinado sugar, plus more for sprinkling
1/2 cup light rum
1 tablespoon vanilla extract
1/2 teaspoon grated orange zest
Kosher salt
3 pounds Bing cherries, pitted and halved
3 tablespoons cornstarch
Cooking spray
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 ounces semisweet chocolate, chopped (about 1/4 cup)
All-purpose flour, for dusting
1 1/2 14-ounce packages refrigerated piecrust dough (3 pieces)
Heavy cream, for brushing
Vanilla ice cream, for serving

Steps:

  • Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely.
  • Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake. Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.

CHERRY-CHOCOLATE CRUMBLE PIE



Cherry-Chocolate Crumble Pie image

This delicious cherry pie topped with a chocolate chip and oats streusel topping is easy to make and serve.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 8

Number Of Ingredients 12

4 cups frozen DOLE® Dark Sweet Cherries (from two 12-oz packages)
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1/4 cup butter, melted
2/3 cup all-purpose flour
1/2 cup old-fashioned oats
3 tablespoons sugar
1/8 teaspoon ground cinnamon
1/3 cup semisweet chocolate chips

Steps:

  • Heat oven to 400°F. Place cookie sheet in oven.
  • In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
  • In small bowl, mix Topping ingredients with fork until crumbly. Sprinkle evenly over filling.
  • Bake on cookie sheet 50 to 55 minutes or until topping is golden brown. Cover crust edges with strips of foil last 20 minutes to prevent excessive browning. Cool completely, about 3 hours.

Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 31 g, TransFat 0 g

CHOCOLATE-CHERRY PIE



Chocolate-Cherry Pie image

Check out this fabulous Chocolate-Cherry Pie recipe! Fans of Black Forest cake will also like this silky Chocolate-Cherry Pie with tasty red cherries and yummy whipped topping.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 5

1 can (21 oz.) cherry pie filling, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
2-1/2 cups thawed COOL WHIP Whipped Topping, divided

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.

Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 540 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 50 g, Protein 3 g

THE BEST CHERRY PIE



The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
  • Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
  • Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
  • Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g

CHERRY CHOCOLATE PIE RECIPE



Cherry Chocolate Pie Recipe image

Provided by Katie Clark

Number Of Ingredients 9

1 21 ounce can of cherry pie filling
1 can, 14.5 ounce red tart pitted cherries, drained (use the kind that is just cherries and water)
1/2 cup Bob's Red Mill Tapioca Flour
1 6 ounce chocolate ready-to-eat pie crust
1 egg white + 2 teaspoons canola oil + 1 teaspoon cocoa powder
8 chocolate graham crackers, + 2 other ones
1/2 cup of sugar
2/3 cup of butter
1/2 cup Bob's Red Mill Tapioca Flour

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



Chocolate Cherry Pie image

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

1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
FILLING:
1 can (14 ounces) sweetened condensed milk
1 cup semisweet chocolate chips
1/2 teaspoon salt
1 can (21 ounces) cherry pie filling
1/4 to 1/2 teaspoon almond extract
Whipped cream and maraschino cherries, optional

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.

CHOCOLATE CHERRY PIE



Chocolate Cherry Pie image

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

1 ⅓ cups vanilla wafer crumbs
¼ cup butter, softened
1 (1 ounce) square unsweetened chocolate, chopped
½ cup butter, softened
¾ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 tablespoons chopped maraschino cherries
2 cups whipped cream, garnish
8 maraschino cherries, garnish

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

EASY CHERRY-CHOCOLATE PIE



Easy Cherry-Chocolate Pie image

Is there anything chocolate doesn't go with? It proves its compatibility once again in this easy chocolate pudding pie layered with cherry pie filling.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield 10 servings

Number Of Ingredients 5

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 cup cold milk
1 can (21 oz.) cherry pie filling, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Beat pudding mix and milk in large bowl with whisk 2 min. Add half the pie filling; mix well. Stir in half the COOL WHIP.
  • Spoon into crust.
  • Freeze 3 hours or until firm. Remove pie from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Top with remaining pie filling and COOL WHIP.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

EVIL CHOCOLATE CHERRY PIE



Evil Chocolate Cherry pie image

Make and share this Evil Chocolate Cherry pie recipe from Food.com.

Provided by Blayke Humphrey

Categories     Pie

Time 2h25m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

1 chocolate cookie pie crust
1 (8 ounce) package cream cheese (softened)
1 container Cool Whip
1/4 cup chocolate syrup
1 can cherry pie filling
1 German chocolate bar (curled-with a vegetable peeler)
1 teaspoon vanilla extract

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.

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The best delicious Cherry Chocolate Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cherry Chocolate Pie recipe today! Hello my friends, this Cherry Chocolate Pie recipe will not disappoint, I promise! Made with simple ingredients, our Cherry Chocolate Pie is amazingly delicious, and addictive, everyone will be asking for more Cherry ...
From bakerrecipes.com


CHOCOLATE CHERRY HAND PIES - THE FOOD CHARLATAN
2017-05-24 Set the pie on the pan and crimp the edges with a fork. In a bowl, whisk together the egg and 1 tablespoon water. Brush the top of each pie with the egg wash. Use a sharp knife to cut slits in the top of each pie. Sprinkle with sparkling sugar or raw sugar. Bake at 425 for about 13 minutes, or until they are brown on top.
From thefoodcharlatan.com


CHERRY CHOCOLATE PIE RECIPES ALL YOU NEED IS FOOD
Melt chocolate chips, condensed milk, and butter in a saucepan over medium-low heat, stirring often, about 5 minutes. Remove from heat and stir in cherries and almond extract. Pour fudge into prepared baking dish and spread into a smooth layer. Cover and refrigerate until firm, 1 to 2 hours.
From stevehacks.com


CHERRY CHOCOLATE DUMP CAKE RECIPE - DINNER, THEN DESSERT
2020-02-10 For a dump cake recipe, simply pour both cans of cherry pie filling into the slow cooker. Combine cake mix and 1 stick of butter until crumble texture. Sprinkle cake mix over pie filling and cook on low for 4 hours or 2 hours on high. Spray slow cooker with cooking spray. Prepare cake batter by mixing 1 can cherry pie filling and 3 large eggs ...
From dinnerthendessert.com


EASY CHERRY CHOCOLATE PIE RECIPE
Jun 22, 2014 - A decadent, chocolate-y, and sweet cherry chocolate pie recipe and tips for making a cherry pie with pie filling.
From pinterest.com


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