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 :)"
 
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photo by Melanie2590 photo by Melanie2590
photo by Melanie2590
Ready In:
8hrs
Ingredients:
11
Serves:
8
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ingredients

  • 1 (6 ounce) ready-made chocolate crumb crusts
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 12 cup whipping cream (unwhipped)
  • 14 cup butter (cut into small pieces)
  • 1 (21 ounce) can cherry pie filling
  • 1 (8 ounce) package cream cheese, softened
  • 13 cup powdered sugar
  • 1 large egg
  • 14 teaspoon almond extract
  • 16 maraschino cherries (with stems attached) (optional)
  • 2 cups whipped cream (or use Cool Whip topping, thawed)
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directions

  • 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!

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Reviews

  1. WOW! Made this for Thanksgiving for the few people that do not care for pumpkin pie. This stole the show! It was amazing, like the other person posted, a little time consuming but well worth the effort. Thanks for sharing this one!
     
  2. i rated this the other day but for some reason it's not here! this pie was good. i thought it was kind of a pain to make, but not hard at all (just time consuming). the end result was a beautiful, tasty pie. i don't know that i'll make it again, but it was certainly a nice treat! another good kittencal dessert!
     
  3. My niece loves chocolate covered cherries. I can't wait to make this for her birthday, which isn't until April but I will be sure to let you know how much we love it. Thank you for posting this.....I'm so excited to make this!!!!!
     
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