Chocolate Cherry Pie Recipe

4.5 3 4
Chocolate Cherry Pie Recipe
Chocolate Cherry Pie Recipe photo by Taste of Home
Publisher Photo

Chocolate Cherry Pie Recipe

Read Reviews
4.5 3 4
Publisher Photo
Assures Maxine Smith of Owanka, South Dakota. "This rich and creamy pie is sure to please any dyed-in-the-wool chocoholic!"
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or margarine
  • FILLING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup (6 ounces) 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

Directions

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. Yield: 8 servings.
Originally published as Chocolate Cherry Pie in Taste of Home February/March 1997, p18

Nutritional Facts

1 piece: 517 calories, 22g fat (14g saturated fat), 48mg cholesterol, 490mg sodium, 76g carbohydrate (60g sugars, 2g fiber), 7g protein.

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or margarine
  • FILLING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup (6 ounces) 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
  1. 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. Yield: 8 servings.
Originally published as Chocolate Cherry Pie in Taste of Home February/March 1997, p18

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nanjana User ID: 2597491 237195
Reviewed Nov. 11, 2015

"I've made this many times since I first found this recipe years ago! Everyone always LOVES it and can't believe how easy it is! VERY rich and creamy!"

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cate22 User ID: 1725156 42694
Reviewed Jan. 18, 2011

"Absoluely deicious! This is a favorite that always receives compliments. And the crust is really good!"

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mcdade12 User ID: 2857202 17609
Reviewed Nov. 20, 2009

"not sur only wanted to read reviews"

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