Chocolate Covered Cherry Pie

Normally my hubby Sam an I watch TV together, well he watches TV, I’m usually sitting next to him with the laptop. This night I was looking at cookbooks, he happened to look at the page I was reading with this recipe and the cookbook picture on it and let out a gasp! Can you make that!!! I want that, when can you make it!!! I have to admit, it was a pie that just jumped out at you.   To Read More, Click On The Recipe Title.

Cherry pie filling , cream cheese filling, ganache…*sigh*. Yes sweetheart, I’ll make it just for you, not because I want the chance to get my hands on a piece …kay sweetie (hee hee). This is made with a chocolate cookie crust that I bought already made. Have you ever tried to get that first piece of pie out of the pie pan to take a picture and mangle it in the process? With a prepackaged cookie pie crust you can cut the foil pan where you plan on taking the first slice out ( cut on both sides of the slice and bend the foil down) and the piece comes out like a dream. Plan on making this pie a day ahead, it has to sit in the fridge for 8 hours, but it’s totally worth it!!!

Wanna Print just the recipe, click here!

Chocolate Covered Cherry Pie
The Best of Southern Living Cookbook 2008
Page 380

Ingredients
2 cups semi-sweet chocolate morsels
1/2 cup whipping cream
1/4 cup butter, cut into pieces
1 (6-ounce) ready-made chocolate crumb pie crust
1 (21-ounce) can cherry pie filling
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 large egg
1/4 teaspoon almond extract
16 maraschino cherries with stems
2 cups frozen whipped topping, thawed

Preparation

Microwave morsels and cream in a glass bowl bowl at MEDIUM (50% power) 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency. Spoon half of chocolate mixture into pie crust. Cover and chill remaining chocolate mixture.

Spoon cherry pie filling evenly over chocolate mixture in pie crust. Place pie crust on a baking sheet and set aside
Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth. Pour cream cheese mixture over cherry pie filling. (Pie shell will be very full but will not overflow when baking.)
Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.

Drain stemmed cherries on paper towels; pat dry.
Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Remove from microwave; stir until spreading consistency, reheating if necessary.
Dip stemmed cherries in chocolate mixture, and place on a baking sheet lined with wax paper; chill 15 minutes. Spread remaining chocolate mixture evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge of pie; place 2 chocolate covered cherries in center of each dollop.