Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 1/4 cup cherry juice
- 2 cups fresh cherries, pitted and halved
Special equipment needed:
- Pie dish
- Double boiler or microwave-safe bowl
- Whisk
- Mixing bowls
- Cherry pitter (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pre-made pie crust into the pie dish and set aside.
3. In a double boiler or microwave-safe bowl, melt the dark chocolate chips, heavy cream, and unsalted butter together until smooth. Set aside.
4. In a separate mixing bowl, whisk together the granulated sugar, cornstarch, and salt.
5. Add the water and cherry juice to the dry ingredients and whisk until smooth.
6. Pour the cherry mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes glossy.
7. Remove the cherry mixture from the heat and stir in the fresh cherries.
8. Pour the cherry mixture into the prepared pie crust.
9. Pour the melted chocolate mixture over the cherry mixture, spreading it evenly.
10. Bake the pie for 30-35 minutes, or until the crust is golden brown and the chocolate is set.
11. Allow the pie to cool completely before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 385
Fat: 22g
Saturated Fat: 12g
Cholesterol: 40mg
Sodium: 95mg
Carbohydrates: 47g
Fiber: 3g
Sugar: 31g
Protein: 3g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of dark chocolate chips.
- Half-and-half can be used instead of heavy cream.
- Frozen cherries can be used instead of fresh cherries.
Variations:
- Add a tablespoon of almond extract to the cherry mixture for a cherry-almond flavor.
- Use a graham cracker crust instead of a pre-made pie crust.
- Top the pie with whipped cream or vanilla ice cream.
Tips and tricks:
- To prevent the crust from getting soggy, brush it with a beaten egg before adding the cherry mixture.
- If you don't have a cherry pitter, use a straw to push the pit out of the cherry.
- To make the chocolate mixture extra smooth, add a tablespoon of vegetable oil to it before melting.
Storage instructions:
Store the chocolate-cherry pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the chocolate-cherry pie on a decorative pie plate or cake stand.
Garnishes:
Garnish the pie with fresh cherries or chocolate shavings.
Pairings:
Serve the chocolate-cherry pie with a cup of coffee or a glass of red wine.
Suggested side dishes:
Serve the chocolate-cherry pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the cherry mixture is too thick, add a little more water or cherry juice to thin it out.
- If the chocolate mixture is too thick, add a little more heavy cream to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the pie. Store the pie in the refrigerator to prevent bacteria growth.
Food history:
Chocolate-cherry pie is a classic American dessert that dates back to the early 1900s.
Flavor profiles:
The chocolate-cherry pie has a rich, chocolatey flavor with a sweet and tart cherry filling.
Serving suggestions:
Serve the chocolate-cherry pie as a dessert after a family dinner or at a holiday gathering.
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