Blog | Cherry, Cranberry, and Chocolate Pie . . .
Cherry, Cranberry, and Chocolate Pie Recipe
Chocolate, Cranberry and Cherry Pie
Light and creamy, this pie makes for a flavor (and easy!) addition to the Thanksgiving dessert table.
For the Crust:
1 1/2 cups finely ground* chocolate sandwich cookies crumbs, about 22 cookies or 1 (10.5 ounce) package (I use Glutino brand.)
4 tablespoons butter, melted
*To grind cookies, either place them in a food processor and process until fine or seal the cookies in a large plastic bag and break up the cookies with a rolling pin.
For the Filling:
1 (3-ounce) box cherry gelatine
3/4 cup boiling water
1 (14-ounce) can jellied or whole berry canned cranberry sauce
3 cups whipped cream or non-dairy whipped topping
For the Garnish (optional):
1 cup whipped cream or non-dairy whipped topping
about 1/4 cup mini-chocolate chips
1. For the crust: preheat oven to 350 degrees F. In small bowl, combine chocolate cookie crumbs and melted butter. Stir with a fork to combine. Mixture should be damp and hold together when pressed. Press crumb mixture onto the bottom and sides of a 9-inch pie pan. Bake until set and aromatic, about 10-12 minutes. Remove pan from oven and place on a wire rack to cool.
2. For the filling: in medium bowl, combine gelatine and boiling water. Stir until gelatine dissolves. Add cranberry sauce, stirring vigorously with a fork to break up the sauce. Chill mixture until very thick and cool but not set, about one hour.
3. Place whipped cream in a large bowl. Turn electric mixture to medium high and add cranberry mixture to the whipped cream in a slow and steady stream. Once all the cranberry mixture has been added, turn off mixer. Spoon filling into prepared pie crust. Chill pie in the refrigerator for four hours or overnight.
4. For the garnish: spread the top of the pie with whipped cream and sprinkle chocolate chips evenly over the entire pie. (This step is optional.)
Serves 6 to 8
(Store pie in the refrigerator)