Cherry Chocolate Pie - Karo

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Cherry Chocolate Pie

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Yield: 10 servings
Prep Time: 0:20
Bake Time: 40 to 45 minutes
Chill Time: 3 hours

Ingredients

6 ounces semi-sweet chocolate, melted
2 package s (8 ounces each) cream cheese, softened
1/3 cup Karo^® Light Corn Syrup
2 eggs
1/3 cup whipping cream
1-1/2 teaspoons pure vanilla extract
1 (-inch) graham cracker pie crust
1 can (21 ounces) cherry pie filling

Directions

Preheat oven to 325^°F.
Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
Beat cream cheese in large bowl with electric mixer until creamy; blend in melted chocolate. Gradually add corn syrup, beating until well blended. Add eggs, one at a time, beating just until blended. Mix in cream and vanilla; pour into pie crust.
Bake 40 to 45 minutes until center is almost set. Cool on wire rack.
Cover and refrigerate for at least 3 hours. Top with cherry pie filling; slice and serve.

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Corn Syrup

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Cherry Chocolate Pie

Yield: 10 servings
Prep Time: 20 minutes
Bake Time: 40 to 45 minutes
Chill Time: 3 hours

Ingredients

6 ounces semi-sweet chocolate melted
2 package s (8 ounces each) cream cheese softened
1/3 cup Karo^® Light Corn Syrup
2 eggs
1/3 cup whipping cream
1-1/2 teaspoons pure vanilla extract
1 (-inch) graham cracker pie crust
1 can (21 ounces) cherry pie filling

Directions

Preheat oven to 325^°F.
Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
Beat cream cheese in large bowl with electric mixer until creamy; blend in melted chocolate. Gradually add corn syrup, beating until well blended. Add eggs, one at a time, beating just until blended. Mix in cream and vanilla; pour into pie crust.
Bake 40 to 45 minutes until center is almost set. Cool on wire rack.
Cover and refrigerate for at least 3 hours. Top with cherry pie filling; slice and serve.