Chocolate Covered Cherry Pie
Serving Size / Yield
- 1 (15-oz.) refrigerated pie crust
- 3 large white eggs
- 3/4 C. sour cream
- 1/3 C. granulated sugar
- 2 Tbs. all purpose flour
- 1 (10-oz.) jar maraschino cherries, drained (reserve liquid)
- 1 (15.5-oz.) chocolate swirl premium brownie mix
- 1/3 C. vegetable oil
- approx. 1 C. chocolate ganache, for garnish
Preheat oven to 350 degrees F. Unroll crust and place in a 10-inch quiche pie plate. Flute edges at top. In a medium mixing bowl, beat 1 egg. Whisk in sour cream, sugar and flour. Fold in cherries and set aside.
In a medium mixing bowl, pour brownie mix packet. With a spoon, stir in oil, 3 Tbs. of reserved maraschino cherry juice and 1 egg until mixed. Set aside. Pour cheesecake filling mix into a small mixing bowl. Stir in 1 egg and 2 Tbs. reserved maraschino cherry juice then set aside. Pour sour cream mixture into pie crust, making sure cherries are evenly spread. Gently pour brownie mix over sour cream.
Drop spoonfuls of cheesecake filling mix evenly around brownie batter. Swirl filling through batter with a knife. Place on bottom rack of oven and bake 45 minutes or until center is somewhat set. Place on a rack to cool garnish with a layer of chocolate frosting or ganache before serving.