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Mother-in-Law Pie

Source of Recipe

From "Blue Ribbon Baking from a Redneck Kitchen"


Recipe Introduction

"Any wife knows that if mama-in-law ain't happy, nobody's happy. When birthdays or holidays roll around, my husband's mother doesn't let me buy her anything, so I bake for her — pies, cookies, cakes, whatever she likes. This special pie is my gift to her for Mother's Day because she loves a hint of chocolate that's not too sweet. I know I ought to be modest, but there aren't words for how amazing this pie is: chocolate, cheesecake, cherries, and raspberries. If you're looking to impress, try this one out (especially for your mother-in-law)!"

List of Ingredients

◦  1 (12-ounce) package semisweet chocolate chips
◦  1⅓ cups heavy cream
◦  4 tablespoons (½ stick) unsalted butter, cut into pieces
◦  1 fully baked Raspberry Milano Cookie Crust
◦  1 (15-ounce) can cherry pie filling
◦  1 (8-ounce) package cream cheese, at room temperature
◦  ¾ cup confectioner's sugar
◦  1 tablespoon pure vanilla extract
◦  2 large eggs


Recipe

Preheat the oven to 350° F.

Microwave the chocolate chips and â…” cup of the cream in a heat-safe bowl in two or three 30-second spurts, stirring between each, until the chocolate begins to melt. Whisk in the butter until smooth. Let cool, stirring occasionally, until the mixture reaches a spreadable consistency, 5 to 10 minutes.

Spoon half of the chocolate mixture into the crust; put the rest of the chocolate mixture aside. Pour the cherry pie filling into the crust.

Using an electric mixer, beat the cream cheese, ½ cup of the confectioner's sugar, the vanilla extract, and eggs on medium speed until smooth. Pour the cream cheese mixture evenly over the cherry pie filling.

Bake until the center is set, about 30 minutes. Remove from the oven and let cool on a wire rack. Cover, and chill in the refrigerator for at least 4 hours or overnight.

Whip the remaining â…” cup cream with the remaining ¼ cup confectioner's sugar until it holds stiff peaks. Spoon over the chilled pie and drizzle the remaining chocolate on top; remelt the chocolate in the microwave if needed.


Makes one 9-inch pie



Raspberry Milano Cookie Crust:

â—¦ 1 (6-ounce) bag Pepperidge Farm Milano Raspberry Cookies
â—¦ 2½ tablespoons melted unsalted butter


Preheat the oven to 350° F.

Crush the entire bag of cookies and mix together with the melted butter. I usually use a spatula because it crushes the crumbs even more, but use anything you like — a spoon, your hands, or a whisk. Firmly and evenly press the mixture onto the bottom and up the sides of a 9-inch pie pan.

Bake until deep golden brown, 8 to 10 minutes. Let cool completely before filling.


Makes one 9-inch pie crust