Cherry Chocolate Chip Pie

This vintage pie recipe is light and airy. Using cherry chocolate pairs two classic flavors although any chocolate can be used. This chiffon pie can be refrigerated after making or frozen for a cool delicious dessert.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 1 30

Servings 9-inch regular depth pie (serves 8-10)

Calories 361kcal

Author Toni Dash

Ingredients

24 Marshmallows
½ cup Milk
1 cup Heavy Whipping Cream
½ teaspoon Vanilla Extract
1 3.2-ounce bar Cherry Chocolate bar (or chocolate of your choice)
1 ½ cups Graham Cracker Crumbs regular or gluten-free
7 tablespoons Unsalted Butter melted; plus a bit more unmelted to butter the pie pan

Instructions

Lightly grease a 9 inch regular depth (not deep dish) pie pan with butter.
Using a mixer (preferably a standing mixer with paddle attachment) combine the graham cracker crumbs and melted butter. Form a pie crust in the greased pan using fingers to press into a crust.
Place in the freezer to set about 10-15 minutes.
In a double boiler or in a metal boil over a pan of water, combine the marshmallows and milk. Stirring frequently allow marshmallows to fully melt and set aside.
Using a free standing mixer and whisk attachment (or hand held mixer) combine the heavy whipping cream, vanilla and if desired food coloring; whip the cream. Fold into the marshmallow mixture. NOTE: the marshmallows and milk may have separated. Don’t worry about that just mix it all together.

Preparing the Chocolate:

Finely grate 2/5’s of the bar, finely chop 2/5’s of the bar. Mix together and fold into pie filling smoothing the top with a spatula.
Make chocolate curls with the remaining chocolate by pulling a vegetable peeler down the longest edge of the chocolate.
Garnish the pie with chocolate curls and place into the freezer until frozen.

Notes

*I used gluten free Smoreables by Kinnikinnick to make my own crumbs. It required about 1 package processed through the food processor to fine crumbs.

Pink food coloring can be added if desired as we did.

Any type of chocolate can be used.

When sitting out for some time it did thaw and offered a perfect chiffon pie consistency. The original recipe suggests refrigerating for several hours. Freezing and letting it thaw you if you don’t prefer a frozen pie is the better way to go.

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