Cherry-covered Chocolate Pie

== Description ==
Adapted slightly from the recipe that won the Pillsbury Refrigerated Pie Crusts recipe contest at the Minnesota State Fair for April Weinreich, of Wahkon, Minn. 
* Contributed by SF&SC Y-Group
* Serves 8
== Ingredients ==
=== Chocolate layer ===
* 1 cup (not the whole 14 oz can) sweetened condensed milk (not evaporated milk)
* 1 cup (6 oz) semisweet chocolate chips
* 1 tbsp butter or margarine
* 1 tsp vanilla
* 1 tsp almond extract
* 1 (15 oz) box refrigerated pie crusts 
=== Cherry filling ===
* 2 (14½ oz) cans pitted tart cherries in water
* 1 cup sugar
* ¼ cup flour
* 1 tbsp cornstarch
* ¼ tsp salt
* 1 tbsp butter or margarine
* 1 tsp lemon juice
* ¼ tsp almond extract
* red food color, if desired 
== Directions ==
# Preheat the oven to 350°F.
# In a 2-quart saucepan, over low heat, stir together sweetened condensed milk, chocolate chips and butter until all chips have melted and mixture is smooth and uniform.
# Remove from heat and stir in vanilla and the teaspoon of almond extract.
# Fit one crust into a 9-inch pie pan, pressing firmly against side and bottom.
# Pour and spread the chocolate layer into the crust.
# Allow it to cool while preparing cherry filling.
# Thoroughly drain the cherries, reserving ½ cup of the juice.
# In a 2-quart saucepan, thoroughly stir together sugar, flour, cornstarch, salt and reserved juice, adding juice a little at a time, stirring well, until all juice is in and no lumps remain.
# Cook over medium-high heat 3 to 5 minutes, stirring frequently, until the mixture comes to a boil and thickens.
# Remove from heat and stir in butter until it has melted.
# Add cherries, lemon juice, the ¼ teaspoon almond extract and a few drops of red food color.
# Pour over cooled chocolate layer.
# If at all warm, allow to cool before adding lattice crust. 
== To top with lattice crust ==
# Cut second crust into strips about ½-inch wide.
# Place 5 to 7 strips across the filling.
# Weave a crosswise strip across the middle by first folding alternate strips of the first group halfway back.
# Continue across one side, folding back alternate strips before adding each cross-strip, then add and weave the strips from the center to the other side.
# Trim ends even with edge of dough; flute edge.
# Bake 45 to 55 minutes, until crust is golden brown.
# If necessary during baking, cover edge of crust with strips of foil to prevent over-browning.
# Cool 2 to 3 hours, or until set.
# Store covered in refrigerator. 
== Nutrition information ==
Per serving: 
* Calories 644 | Fat 28 g | Sodium 444 mg | Carbohydrates 95 g | Saturated fat 11 g | Calcium 130 mg | Protein 8 g | Trans fat 5 mg | Dietary fiber 3 g 
* Diabetic exchanges per serving: ½ milk | ½ fruit | 2 bread/starch | 3½ other carb | 5½ fat. 
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Category:SF&SC
Category:Pie Recipes
Category:Cherry Recipes
Category:Semi-sweet chocolate Recipes
Category:Sweetened condensed milk Recipes