CHOCOLATE-CHERRY LATTICE SLAB PIE
Want to know how to make a slab pie extra easy? Start with store-bought pie crusts and use a baking sheet instead of a pie plate. The chocolate and splash of almond extract are the perfect complement to the ruby summer fruit.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 to 14 servings
Number Of Ingredients 15
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.
DECADENT CHOCOLATE CHERRY PIE
Who doesn't love chocolate and cherries together?? This pie is rich and creamy and probably should be a sin!!! Graham cracker crust, Ghirardelli chocolate, and whipping cream...well if its a sin I will take my chances ;-) PS..Pies arent my speciality but this isn't to bad!!
Provided by Debbie W
Categories Pies
Time 1h40m
Number Of Ingredients 16
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
Check out this fabulous Chocolate-Cherry Pie recipe! Fans of Black Forest cake will also like this silky Chocolate-Cherry Pie with tasty red cherries and yummy whipped topping.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 540 mg, Carbohydrate 68 g, Fiber 2 g, Sugar 50 g, Protein 3 g
CHOCOLATE CHERRY PIE
Assures Maxine Smith of Owanka, South Dakota. "This rich and creamy pie is sure to please any dyed-in-the-wool chocoholic!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 517 calories, Fat 22g fat (14g saturated fat), Cholesterol 48mg cholesterol, Sodium 490mg sodium, Carbohydrate 76g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.
DOUBLE-DECKER CHOCOLATE AND CHERRY-RASPBERRY BIRTHDAY PIE
Birthdays don't have to mean cake. This double-decker pie features two stacked flavors in a stunning presentation that will be just as celebratory when you shout, "Surprise!" This version combines a decadent fudgy bottom layer with a tart cherry-raspberry top layer for a play on German Black Forest cake, but feel free to swap in any 9" deep-dish fruit pie filling recipe to create your own combo.
Provided by Katherine Sacks
Yield 1 (8") pie
Number Of Ingredients 28
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.
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