Recipes from Christmas
I’m taking out any specific brand names because I don’t think overall it makes THAT much difference but I used Ghiradelli chocolate chips because I think it’s a very nice chocolate but use whatever tickles your fancy. This recipe was in the paper and I decided to give it a go.
Cherry Chocolate Pie
6 ounces of semi-sweet chocolate, melted
2 packages of cream cheese, softened (16 oz. total)
1/3 cup Light Corn Syrup
1/3 cup whipping cream
1-1/2 teaspoons vanilla extract
1 graham cracker crust (9 inch)
1 can cherry pie filling
Preheat oven to 325°F.
In a double boiler, melt chocolate until smooth. (This can also be done in a microwave but you must WATCH it at all times if you do it that way.) Set to one side.
Beat cream cheese in large bowl with an electric mixer until creamy. (More difficult that you first might think. Have a spatula on hand for getting the lumps of cream cheese back out of the beaters.) Add in melted chocolate and blend.
Gradually add corn syrup, beating until well blended.
Add in eggs, one at a time, and beat until just blended.
Mix in cream and vanilla. (It should now look about the consistency of a thick custard/pudding.)
Pour into pie crust.
Bake for 40 to 45 minutes until center is almost set. (At this point, it may look poofy and round. Don’t worry. It settles after sitting out.)
As you can tell, there was some cracking during the baking/cooling down phase. Don’t make fun of my towel. My counter top at home is almost the same color as the pie. It was disappearing in the earlier photos.
Place on wire rack to cool.
Cover and place in refrigerator for at least 3 hours to chill.
Top with cherry pie filling and serve.
I regret not having used whipped cream around the edges to pretty it up a bit but it was very much like a cheesecake in texture and was delish!
This pie was a hit for Christmas. In future, I may experiment with using light or fat free cream cheese to reduce the calories by a couple thousand per slice but good grief, it was SO worth it.