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.
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