Ingredients
– 1 pre-made pie crust
– 2 cups fresh or frozen cherries, pitted
– 1 cup semi-sweet chocolate chips
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1 egg (for egg wash)
Equipment Needed
– 9-inch pie dish
– Mixing bowls
– Saucepan
– Whisk
– Measuring cups and spoons
– Pastry brush
– Optional: Parchment paper and pie weights (for blind baking)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, I recommend blind baking it for about 10 minutes to keep it from getting soggy later. I sometimes line my pie crust with parchment paper and use weights to keep it in place. While the crust cools, I prepare the cherry filling. In a saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, and salt. Cook until the mixture starts to bubble and thicken, about 5 to 7 minutes. Stir in the chocolate chips and vanilla extract until everything is evenly combined and the chocolate is melted. Now, isn’t that a lovely sight? You can practically smell the deliciousness! (See the next page below to continue steps…)