At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
The chocolate filling, sour cream and cherries make this pie recipe similar to a black forest torte.
Dietary Fiber: 1g
Everything was going well until I started adding the egg yolks, which is when the melted butter started to separate from the rest of the mix, and blobs of oily cocoa splashed all over! I tried to use a whip - bad mistake, as the solids just clung to the inside of the whip wires - so I changed to a wooden spoon. It worked better, but it still took a while to incorporate the butter back into the mixture. Probably, an electric mixer would have been a better choice, but I only have one set of beaters and I didn't want to have to wash them before beating the egg whites, 'cause I know they have to be entirely grease-free or the whites won't whip.So, I finally got the mixture into the pie shell, and decided to try my new Talisman Designs "rubberized" pie shield to protect the crust from over-browning. 40 minutes later I removed the pie from the oven, and did the toothpick-poke test - it was done. Next problem: the filling had puffed up over the inner edge of the pie shield, so when I removed it, some of the filling went with it.One more thing: I don't think 1/2 c. cherry pie filling is enough (I used about 2/3 of the 20 oz. can).I used my good friends as guinea pigs for this pie, and we all agreed that it is very tasty, but I don't know if I would make it again, just because of all the hassle.Perhaps someone else has a better idea of how to do this???
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2075
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!