I actually wanted to bake this pie for Thanksgiving this year. However, I was “vetoed,” due to the fact that three other pies would be awaiting the 12 guests (no COVID judgement, we are all family).
Thus, I chose to make this pie and divvy up among neighbors.
Yes, I have a love-hate relationship with my condo neighbors. They love the fact that I bake – but hate the fact that it’s just a little too often and a little too over the top with sweets.
What can I say?
It’s me – I’m like an Italian grandma.
EAT!
Mangia!

Dark Chocolate Cherry Whip Pie

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Dark Chocolate Cherry Whip Pie

Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. vinegar
2 cups all purpose flour
2-3 Tbs. ice water

Preheat the oven to 425 degrees.
Combine all the ingredients in a high speed food processor. Pulse into a crumbly dough ball.
Transfer the dough ball to parchment paper.
Top with an additional layer of parchment and form into a large disc.
Roll out into an 11″ round.
Transfer to a deep dish pie plate and trim flute the edges for decoration.

Weigh the crust down with pie weights and bake for 15-20 minutes, until golden brown and aromatic.

Remove from the oven and cool.

Chocolate Cherry Filling:
1 lb. frozen cherries, pitted (or fresh)
12 oz. Bon Maman Cherry Preserves
1 cup powdered sugar
1/2 cup corn starch
10 oz. dark chocolate chips

In a medium pot, bring the cherries and preserves to a boil. Reduce heat to a simmer. Cook for 15-20 minutes.
Drain most of the cherry juice, reserving about 1/2 cup.
Whisk in the powdered sugar and corn starch until smooth.
Remove from heat and stir in the chocolate chips.

Transfer the filling to the cooled pie crust.

Let sit and set for several hours.

Cherry Whip:
16 oz. heavy whipping cream
1/2 cup reserved cherry juice
1 tsp. vanilla extract

1 Tbs. unsweetened cocoa powder

Make sure all ingredients are nice and cold.
Whip into a stiff cream for about 8-10 minutes, using a stand mixer or hand-held.

Top the cooled pie with the cherry whip.
Sprinkle with additional cocoa powder.

Chill before slicing and serving.