Name: Chocolate Cherry Pie
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 14.1 oz 1 box of refrigerated *Pillsbury Pie Crusts ((2 count)); 42 oz Cherry Pie Filling ((2 cans-21 oz each)); 1 tsp milk; 1 tsp granulated sugar or Pearl Sugar ((*Lars Swedish Pearl Sugar)); 1-2 oz milk chocolate pieces ((*Hershey's Chocolate brand used)); 2 oz chocolate liqueur ((*Baileys brand used)); 10- inch pie plate

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Get ready to enjoy a delightful twist on the classic cherry pie you know and love! This scrumptious version features a splash of rich chocolate liqueur and creamy chocolate, perfectly paired with the sweet and tart goodness of canned cherry pie filling. All of this is nestled in a flaky, golden crust that just melts in your mouth. It’s the perfect treat for any occasion—one bite, and you’ll be hooked! So grab a slice (or two) and indulge in this deliciously fun dessert!

Chocolate Cherry Pie missing a piece in a white pie plate with sugar and chocolate in white bowls surrounded by a blue rag in the back ground on the counter.

Serves: 8-10
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

box of refrigerated *Pillsbury Pie Crusts (2 count)
Cherry Pie Filling
milk
granulated sugar or *Lars Swedish Pearl Sugar used
milk chocolate pieces *Hershey’s Chocolate brand used
chocolate liqueur *Baileys brand used
10-inch pie plate

Cherry pie filling in a glass, milk in a bowl, pearl sugar in a bowl, chocolate pieces in a bowl, chocolate liqueur in a shot glass and pie crust fit into a 10 inch pie pan on a red mat on the counter. Also a blue blanket surrounds the ingredients on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Bring refrigerated pie crusts to room temperature. Preheat the oven to 425º F. Lightly dust the bottom of a 10-inch pie plate with flour.

Step 2: Carefully unroll one of the pie crusts and fit it into the 10-inch pie plate. Set aside.

Rolled our pie crust on parchment paper on the counter.

Pie crust in a 10 inch pie plate on the counter surrounded by a blue blanket and two small white bowls.

Step 3: Grate the chocolate into a fine texture using a cheese grater. Alternatively, you can break the chocolate into small pieces or use chocolate chips. Set aside.

Grated chocolate on a white plate on the counter.

Step 4: Combine the two cans of cherry pie filling and the two ounces of chocolate liqueur in a large mixing bowl. Pour the mixture into the crust-lined pie plate. Sprinkle ¾ of the grated chocolate on top of the pie filling and set aside.

A wooden spoon storing the chocolate liqueur with the canned cherry pie fill in a white mixing bowl on the counter.

A wooden spoon smoothing out the pie filling in an unbaked pie crust on a white pie plate on the counter.

Sugar and grated chocolate sprinkled on top of the pie filling in the pie plate on the counter.

Step 5: Cut the second pie crust into long strips and weave them to make a lattice pie top crust, or you may place the second pie crust directly on top of the pie filling. *If you select this method-cut, slits in several places on the top of the crust to ensure the steam can escape while baking and prevent the crust from becoming soggy, and the filling cooks evenly.

Cut long strips of pie crust on parchment paper on the counter.

Weaved long pieces of raw pie crust, making a lattice pattern on top of the pie filling on the counter.

Weaved long pieces of raw pie crust, making a lattice pattern on top of the pie filling on the counter. Pressing and sealing the pie edges with fingers.

Step 6: Seal the edges and brush the crust with milk. Sprinkle the top of the pie with the sugar and the leftover grated chocolate, if desired. Bake for 55-60 minutes or until the crust is dark golden brown and the filling is bubbling. *After 15 minutes of baking, using foil, cover the edges of the pie with the foil to prevent over-browning or burning of the pie crust. Cool for 1 hour before serving. Serve with a scoop of vanilla ice cream, and enjoy!

Sugar and grated chocolate on top of the weaved long pieces of raw pie crust, making a lattice pattern on top of the pie filling on the counter.

Foil covering the edges of the pie on the black stove top.

Baked Chocolate Cherry pie on a dark blue sheet pan on the counter.

Tips:

Alternative baking temperature and method: Reduce the temperature to 350º F for the final 25 minutes of baking to achieve a more golden brown crust. *Bake time may vary using this method.
Make your own pie crusts.
If using a 9-inch pie plate, reduce filling by ½ to prevent overflowing.

Chocolate Cherry Pie

This scrumptious version features a splash of rich chocolate liqueur and creamy chocolate, perfectly paired with the sweet and tart goodness of canned cherry pie filling.

Tara

Prep Time 25

Cook Time 1

Total Time 1 25

Servings

Equipment

10-inch pie plate

Ingredients

14.1 oz 1 box of refrigerated *Pillsbury Pie Crusts (2 count)
42 oz Cherry Pie Filling (2 cans-21 oz each)
1 tsp milk
1 tsp granulated sugar or Pearl Sugar (*Lars Swedish Pearl Sugar)
1-2 oz milk chocolate pieces (*Hershey's Chocolate brand used)
2 oz chocolate liqueur (*Baileys brand used)
10- inch pie plate

Instructions

Bring refrigerated pie crusts to room temperature. Preheat the oven to 425º F. Lightly dust the bottom of a 10-inch pie plate with flour.
Carefully unroll one of the pie crusts and fit it into the 10-inch pie plate. Set aside.
Grate the chocolate into a fine texture using a cheese grater. Alternatively, you can break the chocolate into small pieces or use chocolate chips. Set aside.
Combine the two cans of cherry pie filling and the two ounces of chocolate liqueur in a large mixing bowl. Pour the mixture into the crust-lined pie plate. Sprinkle ¾ of the grated chocolate on top of the pie filling and set aside.
Cut the second pie crust into long strips and weave them to make a lattice pie top crust, or you may place the second pie crust directly on top of the pie filling. *If you select this method-cut, slits in several places on the top of the crust to ensure the steam can escape while baking and prevent the crust from becoming soggy, and the filling cooks evenly.
Seal the edges and brush the crust with milk. Sprinkle the top of the pie with sugar and the leftover grated chocolate and bake for 55-60 minutes or until the crust is dark golden brown and the filling is bubbling. *After 15 minutes of baking, using foil, cover the edges of the pie with the foil to prevent over-browning or burning of the pie crust. Cool for 1 hour before serving. Serve with a scoop of vanilla ice cream, and enjoy!

Notes

- Alternative baking temperature and method: Reduce the temperature to 350º F for the final 25 minutes to achieve a more golden brown crust. *Bake time may vary using this method.
- Make your own pie crusts.
- If using a 9-inch pie plate, reduce filling by ½ to prevent overflowing.