Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and blind bake the pie crust for about 15 minutes until golden brown. Cool completely.
- Spread the cherry pie filling evenly across the cooled pie crust.
- In a medium bowl, whisk together the instant chocolate pudding mix with 2 cups of cold milk for about 2 minutes until thick.
- Spread the thick chocolate pudding over the cherry layer, smoothing it evenly.
- Top the pie with whipped topping, smoothing it into an even layer.
- Decorate with maraschino cherries and a sprinkle of chocolate chips.
- Chill the pie in the refrigerator for at least 4 hours or overnight.
- When ready to serve, slice with a warm knife and enjoy chilled.
Nutrition
Notes
For best flavor, use fresh cherries if available. Allow ample chilling time for the best texture and slicing experience.
