I’ve been producing this for about 30 years. It’s my family’s all-time favorite. You’ll want to prepare this recipe over and over again. Please be aware that this recipe calls for raw eggs. We advise against serving raw eggs to small children, the elderly, people with weakened immune systems, and pregnant women. Make sure to only use fresh eggs in this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 8 mins |
| Additional Time: | 2 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 ⅓ cups vanilla wafer crumbs
- ¼ cup butter, softened
- 1 (1 ounce) square unsweetened chocolate, chopped
- ½ cup butter, softened
- ¾ cup white sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons chopped maraschino cherries
- 2 cups whipped cream, garnish
- 8 maraschino cherries, garnish
Instructions
- Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
- In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
- Before serving, garnish pie with whipped cream and maraschino cherries.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 16 g |
| Sodium | 325 mg |
| Sugars | 20 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for a casual dinner party and it wasn’t a hit. I cheated and used a pre-made Nilla wafer crust (which is slightly bigger than 8″). When I made the filling, it wasn’t nearly enough to fill the crust (and I can’t imagine it would have even filled a 6″ crust), so I whipped up another batch to fill the crust. The filling has a gritty, sugary consistency. Had I not doubled the chocolate, there would have been very little flavor, other than sugar. The other reviews don’t seem to be for this dessert, either, alluding to a “cake”, so there wasn’t much to go on there. THANKS for the recipe!
This pie was so good! I made it for my bible study and they ate every last crumb. gluten free vanilla oreos with the icing scraped off and ground into crumbs made a celiac-friendly crust. I will be making this again.
I made this pie for my father’s birthday and it was a big hit. It was smooth and creamy and the crust was wonderful!
sooo good….I’ll never go back to box cake again. Note: I accidentally used a can of dark cherries in heavy syrup instead of cherry pie filling and it still came out really good.