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Chocolate-Covered Cherry Pie


Ingredients:

Filling

¾ cup (1½ sticks) unsalted butter, at room temperature

1½ cups sugar

2 teaspoons vanilla extract

Four 1-ounce package Nestlie’s Choco Bake Unsweetened chocolate

3 large eggs

1 cup prepared cherry pie filling

1 fully baked 9-inch pie shell (see below)

1 cup Cool Whip Chocolate for drizzling, such as Hershey’s Magic Shell

1 maraschino cherry



Pie Shell

¾ cup (1½ sticks) cold unsalted butter, cut into ½-inch pieces

2 cups all-purpose flour

¼ cup sugar

¼ teaspoon salt

1/3 cup ice-cold water

Directions:

In a food processor or a large bowl, combine the butter, flour, sugar, and salt, Process or cutter until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest for 30 seconds, and then process or cut again very briefly, just until the dough begins to stick together. Turn out onto a lightly floured board and press together to form a disk. Wrap in plastic and refrigerate for at least 20 minutes. On a lightly floured board, roll the dough into a 1/8-inch-thick 11- or 12-inch circle, then fit into a 9- or 10-inch pie plate. Trim the dough, leaving a 1-inch overhang, and folds under itself. Flute decoratively chills for 30 minutes. For double-crust pie dough, double the ingredients and divide the dough into 2 disks. Wrap each in plastic and refrigerate for at least 30 minutes. To pre-bake, preheat oven to 400°F. Prick the crust all over with a fork. Line the crust with foil and fill with pie weights or dried beans. Bake for 15 to 20 minutes, then carefully remove the foil and weights or beans.


Beat the butter, sugar, and vanilla until light and fluffy. Add the chocolate and mix with an electric mixer on medium speed for about 1 minute, scraping the bowl as you go to blend well. Add the eggs one at a time, beating the mixture for 3 minutes after each egg.


Spread a shallow layer of the chocolate mixture in the pie crust. Pour the cherry pie filling on top. Add the remaining chocolate mixture, filling to th top of the pie shell. Chill the pie for 3 hours. Top with Cool Whip, chocolate drizzle, and the cherry. Makes one 9-inch single-crust pie.

Chocolate-Covered Cherry Pie Killer Pies

Recipe Source:

Killer Pies