Cherry Chocolate Pie Recipe
- 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
- 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. Yield: 8 servings.
Originally published as Cherry Chocolate Pie in Light & Tasty June/July 2002, p29
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Reviewed Feb. 9, 2010
"My husband and I love this pie. It is creamy and chocolaty and very easy to make. I have made it many times and enjoy it each time."