When you want to spoil a friend, why not do it with a double dark chocolate decadent pie?
I mean, really. Is there any other way?
She likes things rich, dark, decadent…and deserves it. Thus, with a double dark chocolate crust, she received a Double Dark Chocolate Cherry Pie!
Double Dark Chocolate Cherry Pie
Crust:
1 1/2 cups all purpose flour
6 Tbs. ice cold butter, cubed into 1/2″ pieces
1/2 cup unsweetened cocoa powder
1 large egg
1/2 cup semi-sweet and bittersweet baking chocolate chunks
1 Tbs. white vinegar
2-3 Tbs. ice water
Preheat the oven to 375 degrees. Combine all the pie crust ingredients, except the water, in a food processor and pulse until crumbly. Add the water, just a touch at a time (you may need need all of it) and pulse until you reach dough consistency. Transfer to parchment paper and use your hands to form into a solid mound. Top with another sheet of parchment paper and roll out into an 11″ pie crust.
Transfer to a 9″ deep dish pie plate, fold under the edges and the pinch the sides for a decorative effect.
Fill with pie weights and bake for about 30 minutes, until golden brown.
Remove from the oven and allow to cool.
Chocolate Cherry Filling:
16 oz. pitted black cherries (fresh or frozen)
12 oz. Bonne Maman Cherry Preserves
1/2 cup bittersweet and semi-sweet baking chocolate, chunked
2 Tbs. all purpose flour
Over medium heat in a medium pot, combine cherries and preserves. Once the mixture warms, melts, and the cherries release their juices, add the flour and begin to thicken. Once thick quickly stir in the chocolate chips and pour into the cooled double dark chocolate pie crust.
Transfer to the fridge and allow to cool completely before slicing.
