Prep Time: 20 minutes
Chill Time: 2 hours
Bake Time: 40 minutes
Yield: 8 servings
1 cup milk
1/2 cup buttermilk baking mix
1/2 cup Karo® Light OR Dark Corn Syrup
1/4 cup butter OR margarine, softened
1 cup (6 ounces) semi-sweet chocolate chips, melted
1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract
1 cup heavy cream, whipped
Chocolate curls (optional)
Preheat oven to 350˚F. Grease a 9-inch pie plate.
Combine eggs, milk, baking mix, corn syrup, butter and melted chocolate in food processor or blender and blend for 1 minute.
Pour into prepared pie plate; let stand 5 minutes.
Bake 35 to 40 minutes or until filling is puffed and set. Cool on wire rack 1 hour; center will fall, forming a well.
While pie bakes, mix cherry pie filling and almond extract; refrigerate. Fill center of cooled pie with cherry mixture; refrigerate at least 1 hour.
Swirl or pipe whipped cream around edge of pie before serving. Garnish with chocolate curls, if desired.