Great American Brownie Cherry Pie Recipe
SKILL LEVEL : Intermediate
|1/3 cup||chopped maraschino cherries, well drained (75 mL)|
|1/2 cup||butter or margarine, softened (125 mL)|
|3/4 cup||granulated sugar (175 mL)|
|2 tbsp||golden corn syrup (30 mL)|
|2 tsp||almond extract (10 mL)|
|2/3 cup||all-purpose flour (150 mL)|
|1/3 cup||HERSHEY'S Cocoa ( 75 mL)|
|1/4 tsp||baking powder (1 mL)|
|1/3 cup||coarsely chopped slivered almonds (75 mL)|
|1 cup||CHIPITS White Chocolate Chips (250 mL)||Frozen non-dairy whipped topping, thawed||Maraschino cherries with stems, well drained|
- 1. Heat oven to 325°F (160°C). Grease and flour 9-inch (23 cm) round glass pie plate. Lightly press cherries between layers of paper towels to remove excess moisture.
2. In large bowl, beat butter, sugar, eggs, corn syrup and almond extract until blended.
3. Add flour, cocoa and baking powder; beat until combined. Stir in reserved chopped cherries, almonds and white chocolate chips. Pour batter into prepared pan.
4. Bake 30 to 35 minutes or until set. Cool completely in pan on wire rack. Cover; refrigerate until serving time. Garnish with whipped topping and additional cherries with stems. Cover; refrigerate leftover pie.
Makes 8 to 10 servings.