4tablespoons(1/2 stick) unsalted butter, melted and cooled
1/4cupheavy cream
For the Chocolate Mascarpone Filling
Check out the recipe on Better Homes & Gardens!
For the Cherry Topping
(makes enough for one 9-inch pie)
1/3cupseedless cherry jam
3cupsfresh cherries, pitted
Equipment
a cherry pitter
Instructions
For the No-Bake Graham Cracker Crust
Combine 1 1/2 cups graham cracker crumbs, 1/4 cup milk powder and 1 teaspoon kosher salt in a medium bowl, whisking together until well combined.
In a liquid measuring cup, whisk together 4 tablespoons unsalted butter and 1/4 cup heavy cream. Add to the dry ingredients (from the 1st step) and use a rubber spatula to toss again until the mixture comes together — the butter and cream will act as a glue and create small clusters.
Transfer the clusters to a 9-inch deep pie plate and use your fingers and the palms of your hands to press the crust firmly into the pie plate, covering the bottom and sides of the pan completely. The crust is easiest to mold just after mixing. Set aside as you make the chocolate mascarpone filling.
In a small, heavy bottomed sauce pot, melt 1/3 cup cherry jam over medium-low heat until it has the consistency of a shiny glaze. Remove from heat and allow to cool slightly.
Transfer 3 cups pitted cherries into a medium bowl. Pour the melted cherry jam over the cherries and toss with a wooden spoon until cherries are shiny and completely covered by jam. Spoon over chilled pie and serve immediately.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!