Jubilee Pie

Quick Facts

Prep Time: 20 minutes
Chill Time: 2 hours
Bake Time: 40 minutes
Yield: 8 servings


  • 3 eggs
  • 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)


  1. Preheat oven to 350˚F. Grease a 9-inch pie plate.
  2. Combine eggs, milk, baking mix, corn syrup, butter and melted chocolate in food processor or blender and blend for 1 minute.
  3. Pour into prepared pie plate; let stand 5 minutes.
  4. Bake 35 to 40 minutes or until filling is puffed and set. Cool on wire rack 1 hour; center will fall, forming a well.
  5. While pie bakes, mix cherry pie filling and almond extract; refrigerate. Fill center of cooled pie with cherry mixture; refrigerate at least 1 hour.
  6. Swirl or pipe whipped cream around edge of pie before serving. Garnish with chocolate curls, if desired.