Chocolate-Covered Cherry Pie

READY IN: 8hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 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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