Chocolate Covered Cherry Pie

Prep Time

Bake Time

15m - 18m

Yields

1 standard (not deep dish or extra-large) 9-inch pie

About this Recipe

What could be better than a cherry pie? A chocolate covered one! The juxtaposition of tart and sweet makes this Chocolate Covered Cherry Pie irresistible. Standard pie crust can become soggy quickly, so Chef Eddy used our popular “crisp crust” recipe to avoid any potential soggy bottoms. A gluten-free version is available as well.

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Chocolate Covered Cherry Pie

Prep Time

Bake Time

15m - 18m

Yields

1 standard (not deep dish or extra-large) 9-inch pie

About this Recipe

Print this recipe

This Recipe URL has been copied.

Ingredients

Crust

1 stick (8 tablespoons) unsalted butter, soft
2/3 cup Imperial Sugar Confectioners Powdered Sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 7/8 cups + 2 tablespoons all-purpose flour or gluten-free flour*

Red Tart Cherry Filling

2 cans (14.5 oz each) red tart cherries in water
3 tablespoons + 2 teaspoons corn starch
7/8 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon almond extract (optional)

Chocolate Layer

1/3 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1/2 cup small, chopped chocolate bar or chips, about 55% cocoa mass

Finishing

3/4 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Few fresh or maraschino cherries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

For crust mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.
Add all-purpose or gluten-free flour in one step and mix until just combined. Do not overmix.
Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
Set aside an 8-inch pie pan which can hold 4 cups of water. (Not the deep-dish or extra large pie pan.)
Preheat oven to 375°F. Sprinkle chilled area lightly with all-purpose flour or gluten-free flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
Prick bottom using a fork and place in oven. (Filling with pie weights is not necessary.) Check pie shell once it has been in oven for about 5 minutes. Chances are that bottom crust is puffing up. If so, prick with tip of a paring knife and place back into oven.
Bake until light golden brown, about 15-18 minutes. Set aside
Drain cherries and retain all juice. Scatter cherries on paper towels to properly dry them.
In a bowl combine 1/4 cup cherry juice with corn starch and set aside.
Place 1/2 cup cherry juice in a saucepan along with sugar. Bring to a boil. Once boiling add well-combined corn starch mixture and whisk to a boil. Thickening will happen very rapidly and will obtain a consistency of very thick mayonnaise. Remove from heat. Do not be alarmed that mixture appears very thick.
Add cherries and almond extract and gently fold together. Transfer into prebaked pie shell. Place in refrigerator. Cherry filling needs to be cold before decorating with cream.
For chocolate layer, bring to a boil heavy cream and sugar. Remove from heat and whisk in chocolate. Spread on surface of cherries.
Whip cream, sugar, and vanilla to firm peaks. Decorate edge of pie. Decorate with cherries.

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Chocolate Covered Cherry Pie

Prep Time

Bake Time

15m - 18m

Yields

1 standard (not deep dish or extra-large) 9-inch pie

About this Recipe

Print this recipe

Ingredients

Crust

1 stick (8 tablespoons) unsalted butter, soft
2/3 cup Imperial Sugar Confectioners Powdered Sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 7/8 cups + 2 tablespoons all-purpose flour or gluten-free flour*

Red Tart Cherry Filling

2 cans (14.5 oz each) red tart cherries in water
3 tablespoons + 2 teaspoons corn starch
7/8 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon almond extract (optional)

Chocolate Layer

1/3 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1/2 cup small, chopped chocolate bar or chips, about 55% cocoa mass

Finishing

3/4 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Few fresh or maraschino cherries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

For crust mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.
Add all-purpose or gluten-free flour in one step and mix until just combined. Do not overmix.
Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
Set aside an 8-inch pie pan which can hold 4 cups of water. (Not the deep-dish or extra large pie pan.)
Preheat oven to 375°F. Sprinkle chilled area lightly with all-purpose flour or gluten-free flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
Prick bottom using a fork and place in oven. (Filling with pie weights is not necessary.) Check pie shell once it has been in oven for about 5 minutes. Chances are that bottom crust is puffing up. If so, prick with tip of a paring knife and place back into oven.
Bake until light golden brown, about 15-18 minutes. Set aside
Drain cherries and retain all juice. Scatter cherries on paper towels to properly dry them.
In a bowl combine 1/4 cup cherry juice with corn starch and set aside.
Place 1/2 cup cherry juice in a saucepan along with sugar. Bring to a boil. Once boiling add well-combined corn starch mixture and whisk to a boil. Thickening will happen very rapidly and will obtain a consistency of very thick mayonnaise. Remove from heat. Do not be alarmed that mixture appears very thick.
Add cherries and almond extract and gently fold together. Transfer into prebaked pie shell. Place in refrigerator. Cherry filling needs to be cold before decorating with cream.
For chocolate layer, bring to a boil heavy cream and sugar. Remove from heat and whisk in chocolate. Spread on surface of cherries.
Whip cream, sugar, and vanilla to firm peaks. Decorate edge of pie. Decorate with cherries.