Cherry Chocolate Chip Pie Recipes

Steps:

• 1. heat oven to 425°. Bake pie crusts as directed on box for two crust pie, using 9 inch glass pie plate. Reserve 1 tablespoon almonds. Sprinkle remaining almonds in bottom of crust lined pie plate. In medium bowl, mix pie filling in chocolate chips. Spoon over almonds in pan. Top with second crust. Seal edges. Flute. Cut slits or shapes in several places in top crust. Brush water over top. Sprinkle with reserved 1 tablespoon almonds and sugar.
• 2. Cover edge of crust with foil to prevent excessive Browning. Bake 30 to 40 minutes or until crust is Golden Brown. Cool on cooling rack at least three hours before serving. Note: raspberry chocolate chip pie, substitute two cans, 21 ounces each, raspberry pie filling for the cherry pie filling.
• 3. Berry chocolate chip pie: substitute one can, 21 ounces, raspberry pie filling for one can of the cherry pie filling.

Steps:

• Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour., For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate., For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust., Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

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.

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.