Desserts

Crazy for Coco Cherry Pie with a Bailey’s Chocolate-Coffee Drizzle Topping

Crazy for Coco Cherry Pie with a Bailey's Chocolate-Coffee Drizzle Sauce
THIS POST MAY CONTAIN AFFILIATE LINKS WHICH WON'T CHANGE YOUR PRICE BUT WILL SHARE SOME COMMISSION.

I’m usually a traditionalist when it comes to pies. I like them simple with very little embellishments. But I decided to mess with tradition by adding some coco, coffee, and Bailey’s into the filling and topping the pie off with a Bailey’s Chocolate-Coffee Drizzle Topping.

Coco, Coffee, and Bailey's are the not so secret special ingredients for this pie.

Coco, Coffee, and Bailey’s are the not so secret special ingredients for this pie.

I ended up loving the results and the pie disappeared way too fast. But before moving on to the instructions, I have a couple of disclaimers to add.

First, while I am providing SCD legal alternatives, I have gone back to eating small amounts of food with grains, gluten, and lactose. With moderation, these three do not give me any problems. My general health and energy levels seem a lot higher during this post ulcerative colitis flare than last time. While there could be many factors (my running every morning, the iron infusions, the medication combination), I’m sticking with what works.

Of course this means that I got to treat myself (and my family) to the old pie crusts I used to make with regular flour. While almond flour crusts are very good, without the gluten you can’t really get a strong but flaky crust that is able to be easily manipulated into different shapes.

crazyforcococherrypie_18 crazyforcococherrypie_19

With that being said, let’s move on to how to make this Crazy for Coco Cherry Pie with a Bailey’s Chocolate-Coffee Drizzle Topping.

Filling

freshly washed cherries from the farmers market.

Freshly washed cherries from the farmers market. Yum!!

De-seed 6 to 8 cups cherries. I say 6 to 8 because I used 6.5 cups for this recipe. Ideally, I would have liked 8 cups though. I used an 8-inch pie tin which resulted in the filling being very thin, almost more like a tart. The only thing I would change next time around would be either using a smaller pie tin or using more cherries.

Anyway, to de-seed the cherries, I place one in the lip of a Coke or beer bottle and stick a chop-stick in the cherry. This pushes the seed out, leaving you with an intact cherry.

Use a chopstick and a beer bottle as a cheap and easy way to remove the cherry pits.

Use a chopstick and a beer bottle as a cheap and easy way to remove the cherry pits.

freshly de-seeded cherries

Freshly de-seeded cherries

Place 3/4 cups honey, 2 tablespoons strongly brewed coffee, and 1 teaspoon coco powder in a large saucepan and whisk together on low heat until smooth. Add the cherries. Turn up heat to medium-high and bring to a boil.

Bring the mixture to a boil and then reduce the heat to low-medium and let it simmer until it is thick.

Bring the mixture to a boil and then reduce the heat to low-medium and let it simmer until it is thick.

Turn down the heat to low-medium and simmer for 30 minutes to an hour, or until the filling is thick. Near the end add 1/4 cup Bailey’s with a Hint of Creme Caramel (it’s the Bailey’s I had in the adult beverage cabinet) and simmer for another 10 minutes. Take off the heat and let the filling cool.

thickened cherry filling

Thickened cherry filling. Leaving it to rest in the fridge overnight really lets the flavors soak in.

If you have enough patience, let the cherries set overnight for the flavors to really sink in.

Filling Modifications

If you are interested in making this strictly SCD, then you can leave out the coco, Bailey’s, and coffee and opt for a more traditional flavor profile. Keep the same amount of honey and add 1 tablespoon freshly squeezed lemon juice. Follow the same steps and you will have a delicious traditional cherry pie.

Also it is cherry season right now so I opted for farm fresh cherries. However, I have made cherry pies with frozen sweet dark cherries before and the pies have come out very good as well. If you don’t want to spend time de-seeding cherries, feel free to use frozen de-seeded cherries, no one will judge (especially if you’re making them pie).

Crust

Sift two cups of flour into a large bowl.

Shifting flour into a large bowl

Sifting flour into a large bowl-this makes the crust extra flaky

Grate 2/3 cups frozen butter into the bowl.

Grate the frozen butter into the shifted flour-this also contributes to the crust's flakiness.

Grate the frozen butter into the sifted flour-this also contributes to the crust’s flakiness.

Using two forks, cut the butter into the flour until the consistency is very fine, like corn meal.

cutting the butter into the shifted flour

Cutting the butter into the sifted flour.

Add a tablespoon of vinegar and toss to combine (yet another tactic to make the crust extra flaky). Add, a tablespoon at a time, ice cold water, tossing and cutting it into the dough each time. How many tablespoons you need will depend on the weather, but keep adding until the dough sticks together but isn’t soggy.

Separate the dough into two balls and wrap in plastic wrap. Put them in the fridge for 15 minutes.

Texture of the pie dough before it goes into the fridge for a little while, making it easier to roll out.

Texture of the pie dough before it goes into the fridge for a little while, making it easier to roll out.

Crust Modifications

Again, if you want a strict SCD legal pie, you will find a SCD legal pie crust recipe alongside this one. If you would like more step-by-step instructions (with pictures) then take a look at my Apple Pie post.

Apple Pie

Apple Pie with an SCD legal pie crust

Pie Assembly 

Preheat oven to 450 degrees Fahrenheit. Take out one of the balls of dough and roll it out into a circle on a lightly floured surface. Make sure it is slightly larger than an 8-inch pie tin.

rolled out pie dough

Rolled out pie dough

Carefully place the rolled out crust into the pie tin. Put in the oven for 10 minutes. Make sure you poke some holes in it with a fork.

Poke the crust with a fork before you put it in the oven to prevent the dough from exploding.

Poke the crust with a fork before you put it in the oven to prevent the dough from exploding.

I always forget to do this and then panic when I open the oven door and see an expanding ballon of pie crust. I then have to stab it dramatically to prevent it from exploding. Take it out, let it cool and then put in the cherry filling.

Place the cherry pie filling on top of the cooled pie crust.

Place the cherry pie filling on top of the cooled pie crust.

Roll out the other ball of dough and cut it into equal sized strips.

Rolled out pie dough cut into equal sized strips for the woven crust.

Rolled out pie dough cut into equal sized strips for the woven crust.

Place strips of dough vertically on top of the pie. Make sure you save half of the longer strips for the horizontal direction. For the horizontal strips, weave each (over, under, etc.,) with the vertical strips of dough. Repeat until finished.

Woven crust with a braided boarder.

Woven crust with a braided boarder.

You can stop here if you want. I went on and braided some dough to place along the edges to hide jagged and ugly bits. I did however have to make more dough for this. Normally I don’t care how good the crust looks because I just care about eating the pie. But I thought I would dress it up a bit for the camera, make it all beautiful. Place in the oven for 15 to 20 minutes or until the crust is a pretty golden-brown color and looks crisp.

While in the oven, prepare the Bailey’s Chocolate-Coffee Drizzle Topping.

Bailey’s Chocolate-Coffee Drizzle Topping

Unfortunately, I didn’t take pictures for these instructions. Chocolate can be kind of mean if you don’t give it a hundred percent of your attention. But it really is easy-you just have to stir constantly until everything is melted and smooth.

Combine 3/4 cups heavy cream, 2 tablespoons strongly brewed coffee, and 2 tablespoons Bailey’s with a Hint of Creme Caramel in a medium sized saucepan. Stir over low-medium heat until well combined.

Add 10 oz of bittersweet chocolate (70% cocoa solids) broken into pieces and 6 tablespoons sweet butter (aka unsalted butter). Stir constantly. This is important and if you don’t, your sauce can split (like oil and water). Once the sauce is smooth and glossy, pour into a serving container.

Bailey's Chocolate-Coffee Drizzle Topping

Bailey’s Chocolate-Coffee Drizzle Topping

After you have let the pie cool for at least 30 minutes (to let the filling solidify), portion out the slices.

taking a slice out of the pie

Taking a slice out of the pie

Scoop up some vanilla ice cream if desired (I desired that big time but I really wanted to get the photoshoot over with and eat. Ice cream is horrible to take pictures of-but trust me-I scooped some up for this pie). Pour the Bailey’s Chocolate-Coffee Drizzle Topping onto the pie and ice cream and eat eat eat!!!

Pour the Bailey's Chocolate-Coffee Drizzle Topping onto the slices of pie and some vanilla ice cream.

Pour the Bailey’s Chocolate-Coffee Drizzle Topping onto the slices of pie and some vanilla ice cream.

crazyforcococherrypie_20

I hope you enjoy this as much as I did. I was very proud of myself for messing with tradition and changing things up a bit and my tastebuds were rewarded!

Crazy for Coco Cherry Pie with a Bailey's Chocolate-Coffee Drizzle Sauce
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Crazy for Coco Cherry Pie with a Bailey's Chocolate-Coffee Drizzle Topping

This is a twist on traditional cherry pie that adds a little bit of coco, coffee, and Bailey's into the filling. It is served with a chocolate sauce that also has a bit of coffee and Bailey's and it can be drizzled over the pie and vanilla ice cream if desired.
Course Desserts
Prep Time 1 hour 50 minutes
Cook Time 30 minutes
Total Time 2 hours 20 minutes
Servings 8
Author Megan Wells

Ingredients

Crust

  • 2 cups flour sifted
  • 2/3 cup frozen butter grated, salted
  • 1 tablespoon vinegar
  • 6 tablespoons to 10 ice cold water

Filling

  • 6-8 cups de-seeded cherries (Brook Bing, Rainer-I used 6.5 cups Brook cherries in an 8-inch pie pan)
  • 3/4 cup honey
  • 2 tablespoons strongly brewed coffee
  • 1 teaspoon coco powder
  • 1/4 cup Bailey's with a Hint of Creme Caramel

Bailey's Chocolate-Coffee Drizzle Topping

  • 10 oz bittersweet chocolate broken into pieces, 70% cocoa solids
  • 6 tablespoons sweet butter unsalted
  • 3/4 cup heavy cream
  • 2 tablespoons strongly brewed coffee
  • 2 tablespoons Bailey's with a Hint of Creme Caramel

Instructions

Filling

  1. De-seed the cherries. I place one in the lip of a Coke or beer bottle and stick a chop-stick in the cherry. This pushes the seed out, leaving you with an intact cherry.
  2. Place the honey, coffee, and coco powder in a large saucepan and whisk together on low heat until smooth. Add the cherries.
  3. Turn up heat to medium-high and bring to a boil.
  4. Turn down the heat to low-medium and simmer for 30 minutes to an hour, or until the filling is thick.
  5. Near the end add the Bailey's and simmer for another 10 minutes.
  6. Take off the heat and let the filling cool. If you have enough patience, let the cherries set overnight for the flavors to really sink in.

Crust

  1. Sift two cups of flour into a large bowl.
  2. Grate the frozen butter into the bowl.
  3. Using two forks, cut the butter into the flour until the consistency is very fine, like corn meal.
  4. Add a tablespoon of vinegar and toss to combine.
  5. Add, a tablespoon at a time, ice cold water, tossing and cutting it into the dough each time. How many tablespoons you need will depend on the weather, but keep adding until the dough sticks together but isn't soggy.
  6. Separate the dough into two balls and wrap in plastic wrap. Put them in the fridge for 15 minutes.

Pie Assembly

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Take out one of the balls of dough and roll it out into a circle on a lightly floured surface. Make sure it is slightly larger then an 8-inch pie tin.
  3. Carefully place the rolled out crust into the pie tin. Put in the oven for 10 minutes.
  4. Take it out and let it cool.
  5. Put in the cherry filling.
  6. Roll out the other ball of dough and cut it into equal sized strips.
  7. Place strips of dough vertically on top of the pie. Make sure you save half of the longer strips for the horizontal direction. For the horizontal strips, weave each (over, under, etc.,) with the vertical strips of dough. Repeat until finished.
  8. Place in the oven for 15 to 20 minutes or until the crust is a golden-brown color and crisp looking.
  9. Let cool for at least 30 minutes before serving.

Bailey's Chocolate-Coffee Drizzle Topping.

  1. Combine 3/4 cups heavy cream, 2 tablespoons strongly brewed coffee, and 2 tablespoons Bailey's with a Hint of Creme Caramel in a medium sized saucepan. Stir over low-medium heat until well combined.
  2. Add 10 oz of bittersweet chocolate (70% cocoa solids) broken into pieces and 6 tablespoons sweet butter (aka unsalted butter). Stir constantly. This is important and if you don't, your sauce can split (like oil and water). Once the sauce is smooth and glossy, pour into a serving container.

Recipe Notes

To make the filling for this pie SCD legal, leave out the Bailey's, coco, and coffee. Replace with 1 tablespoon of freshly squeezed lemon juice and follow all the same directions.

 

Apple Pie
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SCD Legal Pie Crust

Course Desserts
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Author Megan Wells

Ingredients

  • 2 cups almond flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup butter frozen and grated
  • 1 tablespoon honey
  • 1 teaspoon vinegar
  • 1 egg yolk

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place the almond flour, salt, and baking soda in a medium sized bowl and mix.
  3. Grate in the frozen butter. Add the honey and using two forks, cut the butter and honey into the flour until the butter is incorporated into the flour.
  4. Add the vinegar and egg yolk and knead into the dough until there are no more yellow streaks.
  5. Separate into two balls, making one slightly larger than the other. Wrap in plastic wrap and place in the freezer for ten minutes.
  6. Roll out the smaller ball of dough in-between two layers of plastic wrap. Flip into an 8 or 9 inch pie tin.
  7. Place in the oven and bake for 8 to 10 minutes, or until it is a golden brown color. Take the crust out of the oven and let it cool.
  8. Fill with whatever pie filling you desire.
  9. Roll out the other ball of dough until it is slightly larger then the pie tin. Carefully place on top of the pie filling and flute the edges. Cut 4 small slices in the center, creating air vents.
  10. Reduce the heat of the oven to 325 degrees Fahrenheit. Place the pie in the oven for 30 to 35 minutes or until the crust is a nice golden brown color. Watch for burning along the edges and wrap foil along the edges to prevent burning if needed.

 

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  • The fourth infused sugar I'll be using in the #diyginbar is this DIY Citrus Sugar with Lemon and Dill. ⠀ ⠀ Out of all the infused sugars I’ve made, this one wins the award for most surprising. The smell of dill is sweetly aromatic and I always wondered if it would go well in sweets.⠀ ⠀ Which is why I gave this infused sugar a try and had my mind blown. If anything, the addition of the dill makes the sugar taste even sweeter than regular because of the aroma. It truly feels like eating spring.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 tablespoon dill fronds minced⠀ 1 cup sugar⠀ 1 tablespoon Meyer Lemon zest*⠀ 1 teaspoon Yuzu Essence optional⠀ ⠀ Instructions⠀ Put the dill in a food processor and pulse until it is chopped into finer pieces.⠀ ⠀ Add the sugar, zest, and Yuze Essence and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #diymocktailbar
  • The third infused sugar I'll be using in the #diyginbar is this Lemon Zest Sugar with Cardamom, which packs a very lemony punch with an added aromatic zing from the cardamom.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 20 cardamom pods⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ 1 teaspoon Yuzu Essence (optional)⠀ ⠀ Instructions⠀ Use the flat edge of a knife to press on the cardamon pods. Pry the pods open and empty out the seeds into a mortar and pestle and crush them with the pestle.⠀ ⠀ Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.⠀ ⠀ Add the mixture to a food processor along with the rest of the sugar and pulse.⠀ ⠀ Add the lemon zest and Yuzu Essence to the food processor. Pulse until incorporated and then lay out on a baking sheet to dry out the sugar. Store in an airtight jar.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #foodblogeats
  • The second infused sugar I'll be using in the #diyginbar is this Orange Sugar with Szechuan Peppers, which has a bright orange flavor with slight lemony overtones that is simply effervescent.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 2 cups roasted sugar (optional)⠀ 1 teaspoon Szechuan peppers⠀ 1 tablespoon orange zest⠀ ⠀ Instructions⠀ Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step.⠀ ⠀ Grind the Szechuan peppers in a mortar and pestle until they are crushed and the smell is starting to release.⠀ ⠀ Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan peppers are even smaller in size and equally distributed throughout the sugar.⠀ ⠀ Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.⠀ ⠀ Recipe Notes⠀ You can use regular sugar if you want. Roasted sugar can be used like regular sugar and it tastes less sweet and has a more caramelized flavor profile.⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood
  • First up in the series of infused sugar and shrub recipes I'm using in the #diyginbar is this Vanilla Bean Sugar. ⠀ ⠀ Once you open whatever container you end up storing it in, the vanilla aroma hits you and life is great 😌⠀ ⠀ You can find the link to the recipe in my profile @megiswell or you can hit save to come back to it later. ⠀ ⠀ Ingredients⠀ 2 cups raw sugar or regular sugar⠀ 1 teaspoon vanilla extract⠀ 1 vanilla bean halved and beans scraped out⠀ ⠀ Instructions⠀ Combine the sugar, vanilla extract, and vanilla beans in a food processor and pulse until combined. Lay out on a baking sheet and let dry. Store in an airtight container.⠀ ⠀ Raw sugar can be very hard to dissolve in liquid, even when it’s hot. If you are going to be using the sugar in drinks primarily, I would suggest using regular sugar. I grind mine in a mortar and pestle to make it easier to dissolve if I’ll be using it in drinks. You can also put it in a high-speed blender and pulse until the grains are finer.⠀ ⠀ I used this sugar in a Blackberry Shrub along with some Earl Grey tea 👌and you can muddle it along with fruit and herbs in your cocktail shaker for some extra flavor 🙌⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood

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