American Pie Council

2018 Professional Entry

 

My Sweet Chocolate Cherry Pie

“My Sweet” Chocolate Cherry Pie

Ingredients:
Crust:
1 1/2 cup ground Chocolate Sandwich cookie with the Cream Filling
5 tbs butter

Crust:
Combine cookies in a food processor and grind them to a crumb. Pour them into a bowl. Melt butter and mix it into crumb. Press crumb into a 9” deep pie pan, use the back of a spoon to form the crumb into a crust. Take an empty pie pan and press it into the pie pan with the crumb and press firmly. Remove empty pan and bake crust for 4 minutes in a 350 degree oven. Remove and let cool.

Cream Cheese Filling:
16 oz cream cheese
½ cup sugar
1/8 tsp salt
2 tbs sour cream
10 oz semi sweet chocolate ( Guittard Semi Sweet)
3 oz milk chocolate ( Guittard Old Dutch )
½ tsp vanilla
½ tsp lemon juice
2 whole eggs
2 egg yolks

Melt milk and semi sweet chocolate in the microwave and save. Using a mixer beat the Cream Cheese at medium speed for about 1 or 2 minutes. Scrape sides, beater and bottom of the bowl. Add the Salt and ½ the Sugar and beat for 1 minute. Scrape everything. Add the remaining Sugar and beat for 1 minute. Scrape everything. Add melted chocolate, sour cream, vanilla and lemon juice, beat for 1 minute. Scrape everything. Add the eggs two at a time, beat for 1 minute and scrape everything. Repeat until the eggs have all been included.

Pour chocolate cream cheese base filling into the pie pan approximately ½” thick. You may not need to use all of the cheese cake base.
Place pies in an additional pie pan and place the two pies on a ½ sheet pan and place on the center shelf in a 325 degree oven. Pour warm water in the sheet pan to create a water bath. Bake for approximately 35 minutes or until the cheese cake reaches 150 degree. Remove from the oven and let cool at room temperature for 1 hour.

Cherry Filling:
2.5 cups frozen sour cherries – Gordon Food Service
¼ cup dried cherries
½ cup sugar
1 ¾ tbsp modified corn starch – King Arthur Flour
¼ tsp almond emulsion
1 tbs butter

Filling:
Combine Cherries, Almond Emulsion, and dry ingredients into a 4 quart sauce pan. Bring to medium to high heat, simmer for 25 minutes. Gently folding and turn cherries every few minutes to keep the cherries from burning. Remove from the stove and pour over chocolate cheese cake. Let cool, garnish with chocolate whipped cream along the edge, leaving the center of the pie exposed.




Andy Hilton, Davenport, Fl
2017 Professional – Cherry