Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Syrup | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup Chopped maraschino cherries, well drained
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup Sugar
- 2 Eggs
- 2 tbsp Light corn syrup
- 2 tsp Almond extract
- 2/3 cup All-purpose flour
- 1/3 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
- 1/4 tsp Baking powder
- 1/3 cup Coarsely chopped slivered almonds
- 1 cup HERSHEY'S Premier White Chips
- Frozen non-dairy whipped topping, thawed
- Maraschino cherries with stems, well drained
- =
Directions
Heat oven to 325°F.
Grease and flour 9-inch round glass pie plate.
Lightly press cherries between layers of paper towels to remove excess moisture.
In large bowl, beat butter, sugar, eggs, corn syrup and almond extract until blended.
Add flour, cocoa and baking powder; beat until combined.
Stir in reserved chopped cherries, almonds and white chips.
Pour batter into prepared pan.
Bake 30 to 35 minutes or until set.
Cool completely in pan on wire rack.
Cover; refrigerate until serving time.
Garnish with whipped topping and cherries.
Cover; refrigerate leftover pie.