Whipped Chocolate And Cherry Pie Recipes

CHOCOLATE-CHERRY PIE

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.

CHOCOLATE CHERRY CORDIAL PIE

Steps:

• For Crust: Combine until crumbly flour, finely chopped almonds, sugar, butter, milk and almond extract. Press into bottom and sides of a lightly greased deep 10-inch glass pie dish. Preheat oven to 450 degrees F and bake for about 5 minutes or until light golden. Cool. For Chocolate Sauce: Combine in a small saucepan cocoa, oil and warm water. Heat until mixture is smooth. Add sugar. Bring to a boil, stirring constantly. Remove from heat and add 1/4 cup butter and vanilla. Stir until butter melts. Set aside. For Batter: In a small mixer bowl of electric mixer, combine flour, sifted with baking powder, salt, powdered sugar, butter, milk, egg, vanilla, and almond extract. Beat for 2 minutes or until smooth. To Assemble: Have ready chopped medium almonds and half a can of cherry pie filling. Spoon cherry pie filling into bottom of crust. Carefully spoon all of the batter to cover cherries. Stir chocolate sauce and pour over batter. Lastly sprinkle with almonds. Preheat oven to 325 degrees F and bake pie for 45-50 minutes or tests done. Cool pie, then chill. Serve with whipped cream.

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.

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 COVERED CHERRY PIE

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.

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-COVERED CHERRY PIE

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!

WHIPPED CHOCOLATE AND CHERRY PIE

Steps:

• In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely. , Fold 3/4 cup whipped topping into chocolate mixture. Pour into crust. Cover and refrigerate for at least 30 minutes. , Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight.

DECADENT CHOCOLATE CHERRY PIE

Steps:

• 1. Prepare Graham cracker pie crust. Mix the graham cracker crumbs, sugar, cinnamon in a bowl. Pour melted butter over the mixture. Spread evenly over a 9 inch pie dish. Place in the frig for one hour or the freezer 20min.
• 2. Preheat Oven to 300.
• 3. In a small sauce pan over low heat melt chocolate chips. Stirring until completely smooth and set aside.
• 4. In a large mixing bowl beat cream cheese with an electric mixer until creamy, then add melted chocolate.
• 5. Once chocolate is blended well. add corn syrup then one egg at a time. Then add cream and vanilla
• 6. Pour into prepared pie crust.
• 7. Bake at 325 for 40-45 min until center in almost set.
• 8. Cool then cover and refrigerate for atleast 3 hours
• 9. Then top with cherry pie filling then sweetened whipped cream...use about half of the cream and add more to the pieces if desired
• 10. Drizzle each piece with chocolate if desired
• 11. Store remaining pie covered in frig

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.