Cherry Chocolate Pie
Prep: 15 min, Cook: 10 min, plus refrigeration time.
1 cup buttermilk baking mix
1/4 cup cocoa
1/4 cup unsalted butter, softened
2 Tbs. sugar
3 Tbs. boiling water
6 ounces cream cheese, softened
1/2 cup powdered sugar
1 tsp. vanilla extract
1 cup whipping cream, chilled
1-1/4 lbs. cherry light pie filling
1 Tbs. chocolate fudge topping (optional)
Prepare chocolate pie shell: Preheat oven to 450°F. Combine first 4 ingredients
in a bowl. Add boiling water. Stir vigorously until a very soft dough forms.
Press dough firmly with floured fingers in an ungreased 9 inch pie plate,
bringing dough onto rim of plate. Flute if desired. Bake 8-10 minutes, until
Combine cream cheese, powdered sugar and vanilla in a bowl and mix until well
blended. Beat whipping cream in another bowl until stiff. Fold in cream cheese
mixture. Spoon into pie shell and spread with pie filling. Drizzle with topping.
Refrigerate at least 8 hours, until set.