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.
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
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- 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.
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- Make your own pie crusts.
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- If using a 9-inch pie plate, reduce filling by ½ to prevent overflowing.
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Nutrition
Calories: 357kcal | Carbohydrates: 55g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
