Sometimes, you just need something really nice for dessert but the rest of the dinner preparations take all the time leaving you with minutes to come up with something. This is an easy one, can be done the day before and I’m sure you won’t get any complaints . . . especially if you serve extra whipped cream on the side.
Chocolate Cherry Cream Pie
One ounce unsweetened baking chocolate
1 14-ounce can sweetened condensed milk*
1 teaspoon almond extract
1 1/2 cups heavy whipping cream
1/4 cup sour cream
1 9-inch pie crust, baked and cooled
1 14-20-ounce can of cherry pie filling
Melt chocolate with sweetened condensed milk in a heavy pot over low heat, stirring to thoroughly combine as the chocolate melts.
Remove pot from the stove, add the almond extract, and let mixture cool.
While the chocolate mixture is cooling, whip together the heavy cream and sour cream until it forms soft peaks. Refrigerate until the chocolate mixture is room temperature. Then, carefully fold in the whipped cream until well combined. Pour into prepared pie crust and smooth out top. Keep refrigerated until serving time.
Cut into serving pieces and top each with a generous spoonful of cherry filling and serve to a happy family.
*If you want an extra-chocolaty pie, you can use chocolate-flavored sweetened condensed milk
Crazy Quilts, Catholics & Cookies 