ELLEN'S CHERRY-CHOCOLATE PIE
This recipe came from a craving for my mother's chocolate pie and a separate craving for my sister-in-law's cherry cheesecake, as well as a fondness for those chocolate-covered cherry cordials that they sell at Christmas time. Similar recipes all called for either chocolate or graham cracker crusts, but I wanted to stick with my...
Provided by Ellen Bales
Categories Pies
Time 30m
Number Of Ingredients 5
Steps:
- 1. Prepare pudding as directed on package (do not use instant). Cool for 15 minutes.
- 2. Pour pudding into pre-baked pie shell. Chill for 3-4 hours.
- 3. Spoon cherry pie filling over chilled pie, covering entire top of pie. Garnish with whipped cream as desired. Serve.
- 4. Refrigerate any leftover portions.
- 5. To prebake pie crust for a filled pie: Prick the bottom of the pie crust with a fork, covering well. Cut a piece of parchment paper to fit and place into pie shell. Weigh the paper down with pie weights or about a pound of dry beans. Bake in a preheated 400º oven, directly on rack, for 10-15 minutes until edges are starting to brown. Remove from oven and remove the parchment paper and weights. Let crust cool before filling.
MOO-LESS CHOCOLATE PIE
Steps:
- Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
- Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
- Preheat the oven to 350 degrees F.
- Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
- Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.
CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
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