Cherry Chocolate Pie

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  • 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

  1. Preheat oven to 325°F.
  2. Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
  3. 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.
  4. Bake 40 to 45 minutes until center is almost set. Cool on wire rack.
  5. 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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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.