How To make Chocolate Cherry Cream Pie

Chocolate Cherry Pie Recipe | How to Make Chocolate Cherry Pie

Chocolate and cherry are the perfect combination! This Chocolate Cherry Pie is perfect with cup of tea or coffee!

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INGREDIENT
150 g unsalted butter, softened
⅓ cup (50 g) granulated white sugar
100g dark chocolate (or 3 tablespoons cocoa powder)
2 teaspoons baking powder
1 teaspoon vanilla extract
1 ½ cups (200-250 g) all-purpose flour
3 large eggs
500 g extra cherry pie filling (or fresh cherries)

PREPARATION
1. Preheat oven to 350°F (180˚C).
1. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside.
2. In a large bowl, mix the butter with sugar and vanilla extract until light and fluffy.
3. Add eggs, chocolate and cherry pie filling. Blend well.
4. Grease the baking dish (20 cm or 8 inch) with butter and pour the dough.
5. Bake 40 to 45 minutes or until almost set in center. Cool completely. Enjoy!

Cherry Chocolate Bundt Cake (Easy Recipe)

one box chocolate cake
3 eggs
1/3 c vegetable oil
1 c water
1 can cherry pie filling
I cooked this cake for 45 minutes
in a 350 degree oven.

How to make Perfect Cherry Compote | Homemade Cherry Pie Filling

#cherrycompote #cherrypiefilling

This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.

Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water

Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.

Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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Cherry Pie Pull Apart (2 Ingredient)

This Cherry Pie Pull Apart is a fun dessert with just 2 ingredients, perfect for a party. See how to make it!

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FULL RECIPE ➜

Ingredients
2 packages refrigerated pie dough
1 cup cherry pie filling
1 egg beaten, optional

Instructions
Preheat oven to 400°F. Line a 8-9 inch round cake pan with parchment paper.

On a work surface, roll out the pie dough.

Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough. Repeat for second pie dough.

Pick up one circle and pinch the ends together to make a boat shape. Spoon in one cherry from the pie filling, and place into the cake pan facing up.

Repeat for the remaining circles until the pan is full.

Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.

Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate

Chocolate Cherry Cake Recipe

Easy chocolate cherry cake recipe made with cherry pie filling and chocolate box mix! This from scratch recipe is so easy to make! Find the recipe at

Chocolate Cherry Pie Recipe | Taste for grown ups: Whiskey included!

Pie mold size
height: 3cm
lower diameter: 26cm
upper diameter: 28cm

Pie Crust
Graham cracker 240g
Unsalted butter 120g
Sugar 15g

Chocolate filling
Dark chocolate 100g
Whiskey 30ml
Whip cream (warm) 100g
Whip cream (cold) 385g
Sugar 35g

Garnish
Cherry: as many as you want

*Recipe
1. Crush graham crackers till they become dust...I recommend using a food processor.
2. Melt butter by microwave. 15~30 seconds are enough.
3. Mix melted butter, sugar, and crushed graham crackers.
4. Put them in a pie mold, and tread down to make a shape of pie crust.
5. Bake the pie crust for 15 minutes in preheated(340F) oven. Then let it cool.
6. Pour boiling water in a bowl, and simmer 100g of whip cream till it gets warm.
7. Add dark chocolate into warm whip cream, and stir well till chocolate melts.
8. Add whiskey into melted chocolate+cream mix.
9. Make an incision from top to bottom along with its pit. Twist to remove cherry pits. Use fingers or knives...whatever you feel comfortable to remove cherry pit.
10. Pour very cold whip cream in a bowl, add sugar, and whip. Stop whipping when the cream gets firm and stiff beak. Fold by spatula to keep cream filling from bubbling.
11. Separate half of whipped cream into another bowl.
12. Pour the 8 mix to 10, and fold them briskly.
13. Spread chocolate cream on pie crust.
14. Spread whipped cream on top of chocolate cream.
15. Decorate with cherry and sugar powder.

**It is much more delicious when you eat it the next day. Put the pie in a fridge and try it the next day. Moist of cream will harmonize with the pie crust, and the aroma of whiskey will get richer.