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Chocolate Cherry Pie

Chocolate Cherry Pie

  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    30 m
GREENTHUMB30

GREENTHUMB30

I've been making this almost 30 years. It's my all time family favorite. This will be a recipe that you will want to make over and over. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
  2. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
  3. Before serving, garnish pie with whipped cream and maraschino cherries.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LISAMDUKES
9

LISAMDUKES

5/7/2003

I made this pie for my father's birthday and it was a big hit. It was smooth and creamy and the crust was wonderful!

O  Celine
7

O Celine

8/29/2002

sooo good....I'll never go back to box cake again. Note: I accidentally used a can of dark cherries in heavy syrup instead of cherry pie filling and it still came out really good.

lovestohost
0

lovestohost

12/17/2012

I made this for a casual dinner party and it wasn't a hit. I cheated and used a pre-made Nilla wafer crust (which is slightly bigger than 8"). When I made the filling, it wasn't nearly enough to fill the crust (and I can't imagine it would have even filled a 6" crust), so I whipped up another batch to fill the crust. The filling has a gritty, sugary consistency. Had I not doubled the chocolate, there would have been very little flavor, other than sugar. The other reviews don't seem to be for this dessert, either, alluding to a "cake", so there wasn't much to go on there. THANKS for the recipe!

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