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    Cherry Chocolate Pie


    Source of Recipe


    Aunt Saunny

    Prep: 15 min, Cook: 10 min, plus refrigeration time.
    1 cup buttermilk baking mix(*bisquick)
    1/4 cup cocoa
    1/4 cup unsalted butter, softened
    2 Tbs. sugar
    3 Tbs. boiling water
    6 ounces cream cheese, softened
    1/2 cup powdered sugar
    1 tsp. vanilla extract
    1 cup whipping cream, chilled
    1-1/4 lbs. cherry light pie filling
    1 Tbs. chocolate fudge topping (optional)

    Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients in a bowl. Add boiling water. Stir vigorously until a very soft dough forms. Press dough firmly with floured fingers in an ungreased 9 inch pie plate, bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until set. Cool.

    Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well blended. Beat whipping cream in another bowl until stiff. Fold in cream cheese mixture. Spoon into pie shell and spread with pie filling. Drizzle with topping. Refrigerate OVERNIGHT , until set.



 

 

 

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