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Chocolate Covered Cherry Pie

by on January 2, 2010 · 9 comments

If there’s a chocolate covered cherry lover in your life, here’s a pie you should know about. It’s like a chocolate covered cherry in pie form. 

I made this pie for New Year’s Eve and had fun in the process. It was rich, but we liked it as did all the reviewers on My Recipes who gave it the highest marks. The original recipe calls for stemmed cherries and a dipping procedure. I couldn’t find the stemmed cherries and skipped the dipping procedure, so my directions have been modified from the original 2005 Southern Living version. 

This is a convenience product pie, but if you are more ambitious and have some time, it might be fun to make all the elements from scratch.

choccherrypiewhole

Here’s what the pie looked like slice.

pie slice

Chocolate Covered Cherry Pie

2 cups (12 oz) semi-sweet chocolate chips
1/2 cup whipping cream
4 tablespoons butter, cut into pieces and at room temperature or soft
1 6 oz chocolate pie crust
1 (21-ounce) can cherry pie filling – I use “Premium”
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 large egg
1/4 teaspoon almond extract
2 cups frozen whipped topping, thawed
1 maraschino cherry (or use SL’s directions which call for 16 stemmed)

Microwave morsels and cream in a microwave-safe bowl using medium or medium low heat of a microwave for 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency.

Spoon half of chocolate mixture into piecrust. Cover and chill remaining chocolate mixture.

Spoon cherry pie filling into chocolate-lined pie crust and set on a cookie sheet.

Beat cream cheese and powdered sugar until smooth, then add the egg and almond extract and beat just until egg is mixed in. Pour cream cheese mixture evenly over cherry pie filling.

Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.

Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Stir and spread softened chocolate over set cream cheese mixture. Chill for about 15 mintues.

Pipe or dollop whipped cream around the edges and in center. Put the maraschino cherry in the center or decorate however you want.

Makes 6-8 servings

The pie slices better on Day 2

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Published on January 2, 2010

{ 9 comments… read them below or add one }

Fallon January 2, 2010 at 9:43 am

That looks amazing.

Katrina January 2, 2010 at 12:38 pm

Mmm to me, not-so Mmm to Kev. Glad you loved it!

Cheryl January 2, 2010 at 8:43 pm

I love chocolate and cherries, hence I think this a recipe for me!!

Ronda January 2, 2010 at 9:21 pm

Holy God Almighty, this pie is for ME!!! MUST. Make. Immediately.

Robyn January 3, 2010 at 10:49 am

I’m trying to figure out how you used the maraschino cherries in addition to the cherry pie filling. I see that you put one on top. What happened to the other 15?

It looks good. Very rich!

Lisa Ernst January 3, 2010 at 11:18 am

I’ve got the same question as Robyn about the maraschino cherries. Personally I think I’d leave them out altogether. The pie looks over the top good!!!!

Anna January 3, 2010 at 11:43 am

Okay, I fixed that.

You use 16 stemmed *if* you are going to use the original recipe’s dipping method.

If you use my lazy method, you just stick one cherry in the middle or use them to decorate in however a fashion you see fit. I just used 1.

Shannon January 4, 2010 at 8:33 am

When I first read the title, I pictured a whole classic cherry pie covered in a layer of chocolate. Your pie looks much better :)

The Food Hunter January 4, 2010 at 5:07 pm

This looks delicious.

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