Best 4 Decadent Chocolate Cherry Pie Recipes

CHERRY CHOCOLATE PIE RECIPE

Steps:

• Preheat oven to 425 degrees F
• Mix pie filling and tart cherries together in a bowl.
• Add tapioca flour to the mixture. Stir.
• Mix egg white, canola oil, and cocoa powder together in a small bowl.
• Brush pie crust with mixture until evenly moistened.
• Put in oven for 2-3 minutes to help crust firm up.
• Crush 6 chocolate graham crackers. Place in an electric mixer.
• Dice the butter and add to graham crackers.
• Add sugar to mixture.
• Mix until the mixture has crumbled together.
• Add pie filling to crust.
• Add graham cracker mixture on top. Add broken graham crackers around the edges (if desired)
• Cover with tin foil and bake for 20 minutes. Remove tin foil and cook for 20 more minutes.
• Can be served warm, but will be easier to cut if cooled!

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 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.

DOUBLE-DECKER CHOCOLATE AND CHERRY-RASPBERRY BIRTHDAY PIE

Steps:

• Make the crust:
• Coat springform pans with nonstick spray and line bottoms with parchment paper.
• On a lightly floured surface, roll one large disc of dough to a 15" round; keep remaining dough chilled. Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough with scissors, leaving a 1/4" overhang, and transfer to refrigerator. Repeat with second large disc of dough and remaining pan. Chill at least 30 minutes.
• On a lightly floured piece of parchment, roll out smaller discs of dough to 12" rounds. Transfer on parchment to a rimmed baking sheet. Chill at least 30 minutes.
• Make the cherry-raspberry pie filling:
• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 minutes. Let cool slightly, then coarsely chop.
• Mix walnuts, cherries, raspberries, granulated sugar, cornstarch, vanilla, and salt in a large bowl until well combined.
• Make the chocolate pie filling:
• Blend granulated sugar and cocoa powder in a food processor until smooth, about 1 minute. Add eggs, butter, evaporated milk, and salt; process until well combined, another 1-2 minutes.
• Assemble the pies:
• Whisk egg and milk in a small bowl; set aside. Remove springform pans from refrigerator. Fill one crust with cherry-raspberry filling and the other with chocolate filling. Let thaw 5 minutes.
• Brush edges of pie with egg wash, reserving any excess. Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal. Trim top crust to leave a 1/8" overhang, pinching excess dough together to seal. Repeat with second pie.
• Brush top of cherry-raspberry pie with remaining egg wash. Using a sharp knife, cut several thin vents on surface of both pies. Chill 30 minutes.
• Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil. Transfer pies to sheets and bake until crusts are light golden, about 25 minutes. Rotate trays in oven, reduce temperature to 350°F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much. Carefully transfer pies to a wire rack and let cool 30 minutes. Transfer pies to refrigerator and chill at least 4 hours or up to overnight.
• Make the Royal Icing:
• Beat egg whites and powdered sugar on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until white, thickened, and tripled in volume, about 5 minutes.
• Transfer one-third of the icing to a medium bowl. Whip with a spatula, adding water by the teaspoonful, until icing no longer holds a peak but folds back on itself. Fit pastry bag with circle tip, then transfer Royal Icing to bag.
• Add cream to remaining icing and continue whipping on medium-high speed until thick, about 5 minutes. Chill both icings at least 5 minutes.
• Assemble the Birthday Pie:
• Carefully remove pies from springform pans, trimming top edges of chocolate pie crust with a serrated knife to flatten if needed. Place chocolate pie on a cake stand or pie plate and pipe a thick ring of Royal Icing along top edge of pie. Pour cream-icing mixture into the center and evenly spread with the back of a spoon. Place cherry-raspberry pie on top and decorate with remaining Royal Icing. Chill at least 2 hours.
• To serve, bring pie to room temperature for 15 minutes, then slice with serrated knife.
• Do Ahead
• Pies can be baked 3 days ahead; loosely cover with foil and chill.