{"id":2360,"date":"2014-02-12T04:00:35","date_gmt":"2014-02-12T12:00:35","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=2360"},"modified":"2014-02-18T14:53:48","modified_gmt":"2014-02-18T22:53:48","slug":"chocolate-covered-cherry-pie","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=2360","title":{"rendered":"Chocolate Covered Cherry Pie"},"content":{"rendered":"

\"feb<\/a>For the month of February, nine bloggers got together for a group post called “Love and Food”. That pretty much says it all! I guess it’s true that I tend to show my love by nurturing – especially through cooking and baking.<\/p>\n

\"chocolate<\/a>My husband loves cherry pie. I don’t! (I picked cherries one summer long, long ago and have never felt the same about them since) At least, I didn’t<\/em> like cherry pie.<\/p>\n

But I found that an unbaked cherry pie is pretty darn good, especially when the cherries are enrobed in chocolate! The cherry filling sits in a rich chocolate pie crust and is covered with a layer of chocolate cream, then is topped with cherry liqueur-spiked whipping cream. Now that, I love! And I really love it frozen, too. I guess you can say I’m a convert.<\/p>\n

The chocolate crust isn’t sweet like a cookie crumb crust. It’s basically a regular crust with a deep cocoa flavor. The cherry filling is canned. Yes, you heard me! I didn’t grow, pick, pit, and can these cherries, I went to the grocery store and bought<\/em> two cans of cherry pie filling. Surprised you, didn’t I? You’ll need a deep-dish pie pan to hold all of this goodness. If you don’t have one, just use one can of pie filling, otherwise there won’t be enough room for the chocolate, and we can’t have that!<\/p>\n

The chocolate topping is one-half of my filling recipe for Sumptuous Chocolate Cream Pie.<\/a><\/p>\n

I bought a bottle of “Cherry Pie” liqueur this year and feel honor-bound to use up as much of it as possible (it’s been showing up in lots of recipes), so I flavored the whipping cream with some. It’s slightly tart, so it adds a wonderful touch to the cream. You can use a little cherry flavoring and food coloring or some maraschino cherry juice if you’d prefer.<\/p>\n

I wanted the whipping cream to last for a day or two (there are only two of us eating this) so I stabilized it. If you’re serving this to a group of diners, you won’t need to bother; it’ll get demolished right away.<\/p>\n

If you’re thinking this recipe looks hideously long, that’s because it really should be separated into three recipes…one for the crust, one for the chocolate layer, and one for the whipping cream. But the recipe widget will only let me create one recipe per post, and I want you to be able to print it out easily. It’s really not as complicated as it looks!<\/p>\n

Here’s how the whole thing gets created:<\/p>\n

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Chocolate Covered Cherry Pie<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
A cherry pie, enrobed with chocolate! Chocolate crust, a chocolate cream top layer, and flavored whipping cream.<\/div>\n
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Ingredients<\/div>\n