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Comstock Chocolate Covered Cherry Jackpot Pie

Recipe By: Paul Arguin
Year Submitted: 2018
Winner Second Place


20 chocolate Famous wafers
3 Tablespoons almond paste
4 Tablespoons softened butter
1 egg
1 Tablespoon golden syrup
3 ounces bittersweet chocolate, melted

¼ cup confectioners sugar
¼ cup dutch process cocoa powder
2 ½ tablespoons shortening
1 1/3 cups flour
½ teaspoon salt
1/8 teaspoon baking powder
8 tablespoons butter
1 teaspoon vanilla
3 tablespoons strong coffee, chilled
1 egg white, beaten

3 Tablespoons almond paste
1/3 cup bittersweet chocolate chips
4 ounces dried sour cherries
1 tablespoon Amaretto
1/8 teaspoon salt
1 can Comstock Cherry (more fruit!) pie filling

3 chocolate coins
Silver airbrush paint
Red and green candymelts, melted


Place Famous Wafers into the bowl of a food processor and process into crumbs. Add the almond paste, butter, egg, syrup, and chocolate into food processer and process until smooth. Spread chocolate topping in ring mold on a silpat and chill in freezer.

Mix sugar, cocoa, and shortening together. Add that, along with flour, salt, and baking powder to the bowl of a food processor and process until well incorporated. Add butter and pulse until pea-sized nuggets of butter remain. Add vanilla and coffee and pulse until dough is just holding together. Wrap in plastic and chill in refrigerator overnight.
Roll out dough into a circle. Place into a pie plate and trim and save the excess in the refrigerator for later. Crimp edge into a decorative pattern and chill another 15 minutes in the freezer. Place a sheet of parchment on the crust and fill with pie weights and pie ring. Place in oven middle rack. 350ï‚°F for 25 minutes. Rotate ¼ turn and bake an additional 25 minutes. Remove weights and bake an additional 4 minutes.

Roll the almond paste into a thin circle and place on the bottom of the warm crust. Sprinkle the chocolate chips on top of the almond paste. Place dried cherries, amaretto and salt in a small saucepan over medium heat. When amaretto starts to boil, cover pan and turn off heat. Let the cherries sit covered for 10 minutes. Transfer the dried cherry mixture to a food processor and pulse several times until the cherries are pureed. Transfer this mixture to a mixing bowl. Stir in the can of Comstock cherry pie filling until well mixed. Pour this filling into the pie on top of the chocolate chips. Place the disc of frozen chocolate topping from the freezer onto the top of the pie.

Roll out the saved crust dough and cut out 3 cherry shapes. Brush the cherry shapes with egg white and place them on top of the topping.

Place the pie into a 350F oven for 35 minutes. Cool completely.


Spray the chocolate coins silver. Outline the 3 cherries in red and green candy melts. Attach the 3 silver coins to the pie with candy melts.