Pie Shell

Cherry-Chocolate Filling


  1. Preheat oven to 350 degrees. Lightly grease sides and bottom of 9" pie pan with vegetable oil or spray (glass pan preferred).
  2. Pie Shell:
  3. Beat egg whites until they hold stiff peaks.
  4. Mix baking powder into granulated sugar. At low speed, gradually add to egg whites.
  5. Add vanilla to mixture. Fold pecans and crackers into mixture.
  6. Spread into pie pan, making sides high and center depressed. Bake 25 minutes in preheated oven. Cool completely on cake rack.
  7. Cherry-Chocolate Filling:
  8. In a microwavable dish or double boiler, melt chocolate cube, Manischewitz Cherry Wine, and canola oil. Then stir mixture and cool to lukewarm.
  9. Gradually add in confectionery sugar and vanilla. Beat until spreading consistency. (If filling is too thick, add a little warm water.)
  10. Spread filling on pie crust evenly, leaving a ½" margin of crust showing on entire pie.
  11. Carefully cover chocolate filling only with cherry pie filling.
  12. Refrigerate pie, covered, at least 1 hour.
Serves: 8-12.

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