Nutty No Bake Chocolate Cherry Layered Pie Recipes

NO BAKE CHOCOLATE CHERRY PIE

Steps:

• In a large bowl, combine gelatin mix and the boiling water. Stir until combined completely.
• Add about 4 ice cubes and stir until melted.
• Place the bowl in the refrigerator for about 20 minutes.
• Remove the bowl from the refrigerator and immediately mix one of the whipped topping containers.
• Whisk until fully combined.
• Pour this entire filling into the store bought pie crust and spread evenly.
• Spread or pipe with a frosting bag and tip, the second container of whipped topping on top of the entire pie.
• Sprinkle the chocolate curls or mini chocolate chips on top of the pie.
• Cover and store in the refrigerator for 4 hours before serving.
• Optional garnish idea: add a jumbo maraschino cherry or cherries on top.

CHOCOLATE-CHERRY LATTICE SLAB PIE

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 PIE

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.

CHOCOLATE CHERRY PIE

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.

NUTTY NO-BAKE CHOCOLATE-CHERRY LAYERED PIE

Steps:

• Microwave chocolate and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1 min. or until chocolate is melted, stirring after 1 min. Reserve 2 Tbsp. nuts for garnish. Stir remaining nuts into chocolate mixture; spread onto bottom of crust.
• Beat pudding mix and milk with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP. Reserve 10 cherries. Chop remaining cherries; stir into pudding mixture. Pour into crust.
• Cover with remaining COOL WHIP. Refrigerate 3 hours or until firm. Top with remaining nuts and cherries just before serving.