Time 4h15m Yield 8 servings Number Of Ingredients 5 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.
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.
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.
Time 2h10m Yield 6 servings Number Of Ingredients 14 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.
Time 2h25m Yield 12 to 14 servings Number Of Ingredients 15 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.
Time 2h25m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 7 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.
Time 3h10m Yield 10 servings Number Of Ingredients 5 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.
Yield 18 Number Of Ingredients 7 Steps:
Combine cake mix, cherry pie filling, and three eggs. Mix until well blended. Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute. Remove from heat. Stir in chocolate pieces until melted and smooth. Frost when cake is cool.
Time 4h10m Yield 8 Number Of Ingredients 12 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.
Time 2h Yield 8 Number Of Ingredients 11 Steps:
In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate. Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes. In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.
More about “chocolate cherry pie recipes”
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!
