Best 10 Cherry Nut Chocolate Pie Recipes

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:

• 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-NUT SLAB PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ½ cup ice water and pulse a few times until the dough just begins to clump together; add up to ¼ cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours.
• Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ¿ inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang.
• Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture.
• Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 375 degrees F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours.

BOOZY CHERRY-CHOCOLATE PIES

Steps:

• Whisk the sugar, rum, vanilla, orange zest and 1/4 teaspoon salt in a large bowl until the sugar dissolves. Add the cherries and cornstarch and toss; set aside until juicy, about 30 minutes. Line a baking sheet with foil and coat with cooking spray. Place six 5-to-6-inch ceramic tart dishes on the prepared pan. Add 3/4 cup cherries to each dish using a slotted spoon; top each with 1 tablespoon butter and 2 teaspoons chocolate. Transfer the remaining cherry mixture to a saucepan; add 1/2 cup water and simmer over medium heat, stirring occasionally, until thickened, 5 to 7 minutes. Divide among the dishes; cool completely.
• Dust a surface with flour. Using a paring knife, cut out 6 circles from the piecrust, 1/2 inch bigger than the tart dishes (use the dishes as a guide). Place on another baking sheet; chill until ready to bake. Position a rack in the lower third of the oven and preheat to 375 degrees F. Top each dish with a piece of dough, pressing the edge against the dish to seal; pierce several times with a knife. Bake 45 minutes, then brush each pie with heavy cream and sprinkle with sugar. Continue baking until golden, about 15 more minutes. Serve with ice cream.

WHITE CHOCOLATE MOUSSE CHERRY PIE

Steps:

• In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

CHOCOLATE CHERRY NUT CAKE

Steps:

• In a large bowl, beat the cake mix, sour cream, eggs and extract. Stir in pie filling. Pour into a greased 13x9-in. baking pan., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with chocolate frosting. Sprinkle with nuts if desired.

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 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 NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
• In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
• In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

CHERRY-CHOCOLATE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.