Chocolate Cherry Pie Recipe - Allrecipes.com
Chocolate Cherry Pie Recipe
  • READY IN 30 mins

Chocolate Cherry Pie

Recipe by  

"I've been making this almost 30 years. It's my all time family favorite. This will be a recipe that you will want to make over and over. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    8 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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.
  3. Before serving, garnish pie with whipped cream and maraschino cherries.
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Reviews More Reviews

May 07, 2003

I made this pie for my father's birthday and it was a big hit. It was smooth and creamy and the crust was wonderful!

 
Aug 29, 2002

sooo good....I'll never go back to box cake again. Note: I accidentally used a can of dark cherries in heavy syrup instead of cherry pie filling and it still came out really good.

 

4 Ratings

Oct 17, 2012

This pie was so good! I made it for my bible study and they ate every last crumb. gluten free vanilla oreos with the icing scraped off and ground into crumbs made a celiac-friendly crust. I will be making this again.

 
Dec 17, 2012

I made this for a casual dinner party and it wasn't a hit. I cheated and used a pre-made Nilla wafer crust (which is slightly bigger than 8"). When I made the filling, it wasn't nearly enough to fill the crust (and I can't imagine it would have even filled a 6" crust), so I whipped up another batch to fill the crust. The filling has a gritty, sugary consistency. Had I not doubled the chocolate, there would have been very little flavor, other than sugar. The other reviews don't seem to be for this dessert, either, alluding to a "cake", so there wasn't much to go on there. THANKS for the recipe!

 

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Nutrition

  • Calories
  • 455 kcal
  • 23%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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