Black Cherry Fudge Pie Recipes

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling. Pour into pastry shell. , Bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.

Steps:

• For crust:.
• Crush cookies in blender and put in pie plate.
• Add melted margarine and press crumb mixture up sides of pan.
• Refrigerate awhile to set.
• Make topping next as it must cool before putting on the ice cream.
• Cook all the topping ingredients in double boiler until thick.
• Place pan in sink filled with cool water or ice cubes for fast cooling.
• Soften ice cream. Press it into pie shell and top with cooled chocolate sauce.
• Freeze until firm.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust. Top with cookies.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours.
• Melt semi-sweet chocolate as directed on package. Cover pie with remaining COOL WHIP. Spoon cherry pie filling onto center of pie; drizzle with melted chocolate.

Steps:

• Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
• Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes., Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• 1. Line bottom of an 8x8"inch pan with foil, spray with non-stick spray, set aside.
• 2. In a medium bowl mix the starter frosting and flavor packet, mixing well. set aside.
• 3. Chop cherries into small pieces, leaving some halves for the tops of fudge. In a food processor blend cookies, with butter and sugar on pulse setting until crumbly and pasty. Pour into pan and press firmly.
• 4. Melt white chocolate chips in a double-boiler or in microwave, stirring every 15-20 seconds. stop when almost melted and just continue stirring until all is melted.
• 5. Mix white mix, with other frosting mix, and cherries quickly, pour over the crumb crust. Cover and refrigerate at least 30 min. Take out of pan.. should be a solid block. move to cutting board to cut into pieces. Top each piece with a cherry half, and then melt the remaining 1/4 cup chips with 1 tablespoon of shortening to drizzle over the tops... Enjoy!!!

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a pan over low heat.
• Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
• Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
• Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.