Best Chocolate Covered Cherry Pie Recipes

CHOCOLATE-COVERED CHERRY PIE

Steps:

• Microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute) remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
• Spoon half of the mixture over the ready-made pie crust.
• Cover and chill remaining chocolate mixture.
• Spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
• In a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
• Pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!).
• Set oven to 350 degrees.
• Bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
• Refrigerate for a minimum of 8 hours.
• This next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
• Place 16 maraschino cherries with the stems on paper towels; pat them dry.
• Microwave the reserved chocolate mixture at MEDIUM for about 1 minute or until spreading consistency, stir until smooth.
• Dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
• Chill the cherries for about 20 minutes (or longer).
• Spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or Cool Whip topping) around the outer edges of the pie.
• Place 2 chocolate-covered cherries on top of each dollop.
• Delicious!

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

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.

CHOCOLATE COVERED CHERRY PIE FUDGE

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!!!

CHOCOLATE COVERED CHERRY PIE

Steps:

• In a saucepan, combine milk, chocolate chips & salt.
• Cook and stir over very low heat just until chocolate melts. (can also use microwave to do this easily & quickly).
• Combine chocolate mixture with pie filling & extract.
• Pour into pie crust & chill 2-3 hours or until firm.
• Garnish with chocolate whipped cream (Cool Whip makes a chocolate flavor) & cherries.

CHOCOLATE COVERED CHERRY PIE POPS

Steps:

• preheat oven to 400.
• unroll pie crust on lightly floured surface. cut out 36 shapes at least 2 inches wide.
• place a level teaspoon of the cherry pie filling into center of 18 shapes.
• place on a ungreased baking sheet at least 2 inches apart.
• brush outside edge of shapes with milk. place the other 18 shapes on top, and using the tines of a fork seal the edges shut.
• brush tops with more milk and sprinkle with sugar. bake for 12-15 minutes or until golden brown.
• remove with spatula (do not pick up by sticks yet) to cool on a wire rack.
• once cooled. heat dipping chocolates according to package directions.
• dip edge into chocolate and place pops on a sheet of wax paper. cover with sprinkles, if desired.

CHOCOLATE COVERED CHERRY PIE

Steps:

• 1. mix sweetened condensed milk and chocolate chips, add salt. put in microwave for 30 seconds to one minute (just until milk gets hot enough to melt chips). mix until all morsels are melted. add almond extract and cherry pie filling.stir until well blended. pour into graham cracker crust. refrigerate 3 hours or overnight.
• 2. *when microwaving be careful because the milk will "boil" out and it will be VERY HOT.

CHOCOLATE COVERED CHERRY NO-COOK PIE

Steps:

• Make sure your cream cheese is at room temperature before you begin.
• Set aside 4 of the cherries and chop the remainder.
• In a bowl,with a wooden spoon, stir the softened cream cheese until smooth- do NOT use an electric mixer for this.
• Blend in sugar and chopped cherries by hand util blended.
• Add food coloring and stir gently so as not to splatter dye everywhere.
• Stir in just 1/4 cup of the Cool Whip gently- you don't want to crush out all of the air.
• Spread evenly on bottom of chocolate cookie pie crust shell.
• Get out a whisk and combine the dry pudding mix with the nonfat dry milk powder.
• While whisking vigorously, pour the water into the pudding mixture and whisk until well combined- the dry milk powder will make it start to set up and thicken almost instantly so work quickly or you will end up with pasty gobs& lumps.
• Stir in brandy extract (yes- you can sub real brandy or sherry, if desired).
• Pour this mixture evenly over the cream cheese layer and smooth with a rubber spatula.
• Cover pie and chill in fridge 10 minutes.
• Using remaining 1/2 cup Cool Whip, use a spoon and drop 8 dollops of Cool Whip on top of the pie all around the outer rim decoratively (or you can just spread it all on top if desired).
• Cut the 4 reserved whole cherries into halves and garnish each dollop.
• Recover and let chill at least 1 hour before serving.
• Note: If you don't have nonfat dry milk powder, substitute 1 1/4 cups cold milk and omit milk powder& water.
• If using the cold milk, the second layer will need to chill much longer than 10 minutes- chill until firm, then garnish with the Cool Whip dollops& cherry halves just before serving.

CHOCOLATE-COVERED CHERRY PIE

Steps:

• Combine chocolate morsels and milk in a large microwave-safe bowl and microwave about 2 minutes until melted, stirring twice. Add cherry pie filling and mix well. Pour mixture into graham cracker pie crust and top with whipped topping. Chill until ready to serve.

CHOCOLATE COVERED CHERRY PIE

Steps:

• In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.
• Mix in cherry pie filling and almond extract. Pour into the prepared graham cracker crust.
• Chill at least 2 hours. Garnish with 8 stemmed maraschino cherries