Chocolate Cherry Pie Food

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CHOCOLATE-CHERRY LATTICE SLAB PIE



Chocolate-Cherry Lattice Slab Pie image

Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 15

2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries
1 cup granulated sugar
4 ounces semisweet chocolate, coarsely chopped
3 tablespoons cornstarch
Juice of 1 lemon
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet
Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages)
2 tablespoons heavy cream
Granulated sugar, for sprinkling
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons light brown sugar

Steps:

  • For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients).
  • Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter.
  • For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter.
  • For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired.
  • Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool.
  • For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use.
  • Serve the pie warm or at room temperature with dollops of the whipped topping.

CHOCOLATE CHERRY CAKE I



Chocolate Cherry Cake I image

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

Provided by Kathy Pieniazek

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

Steps:

  • Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
  • Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  • To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
  • Remove from heat.
  • Stir in chocolate pieces until melted and smooth.
  • Frost when cake is cool.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g

CHOCOLATE-COVERED CHERRY PIE



Chocolate-Covered Cherry Pie image

If you really want to impress your guests or family with a dessert then this is it! This is a never-fail pie that I have made on many occasions, it's absolutely fantastic! --- plan ahead the pie needs to chill for a minimum of 8 hours before serving --- it's also wonderful even without the chocolate-dipped cherries, the first time I made it I did use the cherries, the second time I made this I just drizzled the melted chocolate on the cold pie, then dolluped whipped cream around the edge of the pie :)

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h

Yield 8 serving(s)

Number Of Ingredients 11

1 (6 ounce) ready-made chocolate crumb crusts
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup whipping cream (unwhipped)
1/4 cup butter (cut into small pieces)
1 (21 ounce) can cherry pie filling
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
1 large egg
1/4 teaspoon almond extract
16 maraschino cherries (with stems attached) (optional)
2 cups whipped cream (or use Cool Whip topping, thawed)

Steps:

  • Microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute) remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
  • Spoon half of the mixture over the ready-made pie crust.
  • Cover and chill remaining chocolate mixture.
  • Spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
  • In a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
  • Pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!).
  • Set oven to 350 degrees.
  • Bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
  • Refrigerate for a minimum of 8 hours.
  • This next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
  • Place 16 maraschino cherries with the stems on paper towels; pat them dry.
  • Microwave the reserved chocolate mixture at MEDIUM for about 1 minute or until spreading consistency, stir until smooth.
  • Dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
  • Chill the cherries for about 20 minutes (or longer).
  • Spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or Cool Whip topping) around the outer edges of the pie.
  • Place 2 chocolate-covered cherries on top of each dollop.
  • Delicious!

Nutrition Facts : Calories 666.4, Fat 44.6, SaturatedFat 24.6, Cholesterol 104.9, Sodium 320.8, Carbohydrate 67.4, Fiber 3.3, Sugar 34.1, Protein 6.9

CHOCOLATE CHERRY PIE



Chocolate Cherry Pie image

I've been making this almost 30 years. It's my all time family favorite. This will be a recipe that you will want to make over and over. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

Provided by GREENTHUMB30

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 11

1 ⅓ cups vanilla wafer crumbs
¼ cup butter, softened
1 (1 ounce) square unsweetened chocolate, chopped
½ cup butter, softened
¾ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 tablespoons chopped maraschino cherries
2 cups whipped cream, garnish
8 maraschino cherries, garnish

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
  • In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
  • Before serving, garnish pie with whipped cream and maraschino cherries.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 46.3 g, Cholesterol 103.7 mg, Fat 29.5 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 16 g, Sodium 325 mg, Sugar 20.1 g

CHOCOLATE-CHERRY PIE



Chocolate-Cherry Pie image

Check out this fabulous Chocolate-Cherry Pie recipe! Fans of Black Forest cake will also like this silky Chocolate-Cherry Pie with tasty red cherries and yummy whipped topping.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 5

1 can (21 oz.) cherry pie filling, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
2-1/2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

  • Spread 1 cup cherry pie filling onto bottom of crust. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cherry layer in crust.
  • Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 540 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 50 g, Protein 3 g

CHOCOLATE CHERRY PIE



Chocolate Cherry Pie image

Assures Maxine Smith of Owanka, South Dakota. "This rich and creamy pie is sure to please any dyed-in-the-wool chocoholic!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 517 calories, Fat 22g fat (14g saturated fat), Cholesterol 48mg cholesterol, Sodium 490mg sodium, Carbohydrate 76g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.

3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE



3-Ingredient Chocolate Cherry Dump Cake image

Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 4

2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spread pie filling in baking dish.
  • Top with dry cake mix; gently shake pan to distribute evenly.
  • Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
  • Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 35 g, TransFat 0 g

CHOCOLATE COVERED CHERRY PIE



Chocolate Covered Cherry Pie image

Sweet, pretty & easy to put together. I'm not a big cherry fan but I eat anything that involves chocolate. Cooking time includes chilling time.

Provided by SusieQusie

Categories     Pie

Time 12m

Yield 8 serving(s)

Number Of Ingredients 8

14 ounces sweetened condensed milk (not evaporated milk!)
1 cup semi-sweet chocolate chips
1/2 teaspoon salt
21 ounces cherry pie filling
1/4 teaspoon almond extract
1 (9 inch) graham cracker pie crust
chocolate whipped cream (to garnish)
maraschino cherry (to garnish)

Steps:

  • In a saucepan, combine milk, chocolate chips & salt.
  • Cook and stir over very low heat just until chocolate melts. (can also use microwave to do this easily & quickly).
  • Combine chocolate mixture with pie filling & extract.
  • Pour into pie crust & chill 2-3 hours or until firm.
  • Garnish with chocolate whipped cream (Cool Whip makes a chocolate flavor) & cherries.

CHERRY-CHOCOLATE PUDGY PIE



Cherry-Chocolate Pudgy Pie image

Here's an ooey-gooey treat that's just right for campfires and cookouts. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 serving.

Number Of Ingredients 4

2 slices white bread
3 tablespoons cherry pie filling
1 tablespoon chopped almonds
1 tablespoon semisweet chocolate chips

Steps:

  • Place 1 slice of bread in a greased sandwich iron. Spread with pie filling; top with almonds, chocolate chips and remaining bread slice. Close iron., Cook over a hot campfire until golden brown and heated through, 3-6 minutes, turning occasionally.

Nutrition Facts : Calories 309 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 294mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

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