ellen's cherry-chocolate pie
(1 rating)
This recipe came from a craving for my mother's chocolate pie and a separate craving for my sister-in-law's cherry cheesecake, as well as a fondness for those chocolate-covered cherry cordials that they sell at Christmas time. Similar recipes all called for either chocolate or graham cracker crusts, but I wanted to stick with my mother's original pie crust. I like the combination with the chocolate. My photo 02-26-2017
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(1 rating)
yield
6 -8
prep time
15 Min
cook time
15 Min
method
Refrigerate/Freeze
Ingredients For ellen's cherry-chocolate pie
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1single deep-dish pie crust (frozen is okay)
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1 smpackage chocolate pudding and pie filling
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2 cmilk
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1 cancherry pie filling
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whipped cream or cool whip for garnish
How To Make ellen's cherry-chocolate pie
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1Prepare pudding as directed on package (do not use instant). Cool for 15 minutes.
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2Pour pudding into pre-baked pie shell. Chill for 3-4 hours.
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3Spoon cherry pie filling over chilled pie, covering entire top of pie. Garnish with whipped cream as desired. Serve.
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4Refrigerate any leftover portions.
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5To prebake pie crust for a filled pie: Prick the bottom of the pie crust with a fork, covering well. Cut a piece of parchment paper to fit and place into pie shell. Weigh the paper down with pie weights or about a pound of dry beans. Bake in a preheated 400º oven, directly on rack, for 10-15 minutes until edges are starting to brown. Remove from oven and remove the parchment paper and weights. Let crust cool before filling.
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