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Whipped Chocolate and Cherry Pie

Total Time

Prep: 20 min. + chilling


8 servings

“We have a large family and they like trying all the cakes and pies I make. This wonderful pie is one of their favorites, so I make it about six times a year.” Bonnie Phillips - Cedar Hill, Missouri


  • 11 large marshmallows
  • 1/3 cup whole milk
  • 1 piece (3 ounces) milk chocolate candy bar, chopped
  • 1 container (8 ounces) frozen whipped topping, thawed and divided
  • 1 graham cracker crust (10 inches)
  • 1 can (21 ounces) cherry pie filling


  1. In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.
  2. Fold 3/4 cup whipped topping into chocolate mixture. Pour into crust. Cover and refrigerate for at least 30 minutes.
  3. Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight.
Editor's Note: This recipe uses half of a 6-ounce milk chocolate candy bar.

Nutrition Facts

1 piece: 416 calories, 16g fat (8g saturated fat), 3mg cholesterol, 213mg sodium, 63g carbohydrate (48g sugars, 1g fiber), 3g protein.

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