cherry chocolate chip pie

Lynnda Cloutier

By
@eatygourmet

raspberry chocolate chip pie, substitute two cans, 21 ounces each, raspberry pie filling for the cherry pie filling.


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Ingredients

1 box
refrigerated pie crusts, softened as directed on box, 15 ounces
2 can(s)
cherry pie filling, 21 ounces each
1/2 c
semi sweet chocolate chips
1 tsp
water
2 tsp
sugar
1/4 c
sliced almonds

Directions Step-By-Step

1
heat oven to 425°. Bake pie crusts as directed on box for two crust pie, using 9 inch glass pie plate. Reserve 1 tablespoon almonds. Sprinkle remaining almonds in bottom of crust lined pie plate.
In medium bowl, mix pie filling in chocolate chips. Spoon over almonds in pan. Top with second crust. Seal edges. Flute. Cut slits or shapes in several places in top crust. Brush water over top. Sprinkle with reserved 1 tablespoon almonds and sugar.
2
Cover edge of crust with foil to prevent excessive Browning. Bake 30 to 40 minutes or until crust is Golden Brown. Cool on cooling rack at least three hours before serving.
Note: raspberry chocolate chip pie, substitute two cans, 21 ounces each, raspberry pie filling for the cherry pie filling.
3
Berry chocolate chip pie: substitute one can, 21 ounces, raspberry pie filling for one can of the cherry pie filling.

About this Recipe

Course/Dish: Pies