By Dawn WilsonJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 40 minutes
- 2 rolled refrigerated unbaked pie crusts
- 2 (10-ounce) cans cherry pie filling
- 1 cup semi-sweet chocolate chips
Place one of the crusts in the bottom of your pie pan.
Stir together the fruit filling and the chocolate chips.
Pour mixture into pie crust and top with second crust. Brush top with milk and sprinkle with sugar.
Bake at 375˚F for 40 minutes.