Chipped Chocolate Cherry Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This in an old recipe book of my Dad's. (He's a retired pastry chef) Wanted to share because it's different & delicious. It's light & fluffy using marshmallow cream & whipped cream together! Chocolate & cherry are a killer combo anyway! Read more ! Ingredients:
chocolate cookie crumb crust |
6 tablespoons butter or margarine, at room temp. |
1 1/2 cups chocolate wafer cookie crumbs |
chocolate cherry marshmallow filling |
1 jar (7 oz.) marshmallow creme |
1 cup pecans, finely chopped |
1/2 cup maraschino cherries, finely diced |
1/2 cup milk |
1/2 cup heavy cream |
2 ounces semisweet chocolate, grated or finely chopped |
chocolate curls for garnish (optional) |
9-inch pie pan |
Directions:
1. (Chill metal mixing bowl and beaters in the freezer for a couple of hours before making recipe. This is to help form fluffier peaks when whipping the heavy cream.)
2. Position a rack in the center of the oven and preheat the oven to 350 degrees.
3. To make the crust, in a medium bowl, using a pastry blender or 2 knives scissor fashion, cut the butter into the cookie crumbs to form a crumbly mixture. Press onto the bottom and up the sides of a 9-inch pie pan.
4. Bake for 10 minutes. Cool completely on a wire rack.
5. To make the filling, in the top of a double boiler over simmering water, heat the marshmallow creme, pecans, cherries, and milk, stirring until smooth. Remove from heat. Transfer to a large bowl and cool completely.
6. In a medium bowl, using an electric mixer on high speed, whip the cream until soft peaks form.
7. Fold the grated chocolate and whipped cream into the marshmallow mixture. Pour into the prepared crust and spread evenly. Chill for 2 hours before serving, or make ahead and chill overnight. Garnish with chocolate curls (optional).
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