Cherry Sour Cream Fudge Pie

Cherry Sour Cream Fudge Pie

The chocolate filling, sour cream and cherries make this pie recipe similar to a black forest torte.

30 min.prep time 1:20total time
8 servings
1 Rating

Ingredients

Crust

Single crust pie pastry

Filling

3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
3 Land O Lakes® Eggs, separated
2 tablespoons water
1/4 cup sugar

Topping

1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup canned cherry pie filling
Chocolate syrup ice cream topping, if desired

Directions

Heat oven to 350°F. Line 9-inch pie pan with pastry; crimp or flute crust. Set aside.

Melt 3/4 cup butter in 2-quart saucepan over medium heat. Stir in 3/4 cup sugar and 6 tablespoons cocoa. Remove from heat; cool 5 minutes.

Stir in flour. Beat in egg yolks, one at a time, until well mixed. Stir in 2 tablespoons water.

Beat egg whites in small bowl at high speed, scraping bowl often, until foamy. Continue beating, gradually adding 1/4 cup sugar, until soft peaks form. Gently stir chocolate mixture into egg whites just until mixed.

Pour filling into prepared pie shell. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Stir together sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl. Spread over warm pie; top with spoonfuls of cherry pie filling. Bake 5 minutes.

Drizzle with ice cream topping, if desired. Serve warm or refrigerate until serving time.

Nutrition Facts (1 serving)

Calories: 380

Fat: 26g

Cholesterol: 140mg

Sodium: 200mg

Carbohydrates: 38g

Dietary Fiber: 1g

Protein: 4g

Recipe #4951©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

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???

Comment On This Recipe

Please correct the item(s) in red below:
4 Please select a rating

Email address will not be published

Or
Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.
Submit
Thank you, your comment has been submitted for approval

Message:

Your friend thought you might be interested in Cherry Sour Cream Fudge Pie

Latest Blog

New Techniques for Grilling Fish
July 23, 2014 by Amber

Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. 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.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    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.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    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.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: