Monday, November 7, 2011

Cherry Chocolate Pie

Prep: 20 min     Bake: 40- 45min     Chill Time 3 hours     Makes: 10 servings

6 ounces semi- sweet chocolate, melted
2 packages (8ounces each) cream cheese, softened
1/3 cup Karo Light Corn Syrup
2 eggs
1/3 cup whipping cream
1- 1/2 teasponns vanilla extract
1 (9in) graham cracker crust
1 can (21 ounces) Lucky Leaf Premium Cherry Pie Filling


1. MELT chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
2. BEAT cream cheese in large bowl with electric mixer until creamy, then 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 extract, pour into pie crust.
3. BAKE in preheated 325'F oven for 40 or until center is almost set. Cool on wire rack. Cover and refridgerate for at least 3 hours. Top with cherry pit filling, slice and serve.