Best Cherry Heart Pie Recipes

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CHOCOLATE COVERED CHERRY DREAM PIE - NO BAKE DESSERT! - I HEART KITCHEN



Chocolate Covered Cherry Dream Pie - No Bake Dessert! - I Heart Kitchen image

My Chocolate Covered Cherry Dream Pie is an easy no-bake dessert that is delicious with the taste of chocolate covered cherries without needing a pitter!

Provided by @MakeItYours

Number Of Ingredients 8

24 Oreo Cookies
¼ cup butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 can cherry pie filling (21 oz)
1 cup Cool Whip, thawed
½ cup whipping cream
11½ oz milk chocolate morsels

Steps:

  • Place Oreo cookies into a food processor and pulse until broken into small crumbs.
  • Add the butter and pulse to combine.
  • Pour into a deep dish pie pan and push to bottom and sides.
  • Refrigerate for 30 minutes or until set.
  • Combine the cream cheese and powdered sugar and mix until creamed together.
  • Fold in the cherry pie filling and then the Cool Whip.
  • Pour into the Oreo pie crust then place back into the refrigerator while you prepare the ganache.
  • In a small saucepan, bring the whipping cream just to boiling over medium-high heat.
  • Remove from heat and add chocolate morsels, but do not stir.
  • Let stand for 5 minutes then stir until smooth.
  • Pour over pie and refrigerate at least 2 hours until set.

CHERRY HEART PIE



CHERRY HEART PIE image

Categories     Fruit

Number Of Ingredients 11

For Crust:
2 cups Enjoy Life ® Very Berry Crunch granola
2 tbsp. tapioca or rice flour
1 tbsp. brown sugar
3 tbsp. butter, margarine or safflower oil dash salt (optional)
For Filling:
2 cans (14.5 oz each) drained tart cherries
1/4 cup of the cherry juice remaining in can
2/3 cup brown sugar
4 tsp. quick cooking tapioca
1 tsp. almond extract (optional)

Steps:

  • Grind granola in food processor or blender until fine. Add remaining crust ingredients and process until well blended. Press into greased heart-shaped pie plate. Preheat oven to 350°F. While waiting, combine all filling ingredients in a bowl. Let stand 15 minutes. Pour on top of crust and bake 15-20 min at 350°F or until filling begins to bubble.

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