Why You’ll Love This Recipe
This Chocolate Cherry Cream Pie is the ultimate dessert for those who love the sweet combination of cherries and chocolate. With a rich chocolate pudding base, a generous layer of tart cherry filling, and a cloud-like whipped cream topping, this pie is as beautiful as it is delicious. The creamy texture, combined with the contrast of sweet cherries, will make this treat a favorite for any special occasion or just a cozy night in.
Ingredients
-
1 pre-baked 9-inch pie crust
-
1 can (21 oz) cherry pie filling
-
1 package (3.4 oz) instant chocolate pudding mix
-
2 cups cold milk
-
1½ cups whipped cream (homemade or store-bought)
-
½ cup semi-sweet or dark chocolate chips
-
Fresh cherries for garnish (optional)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
-
Prepare the Pie Crust: Preheat your oven to 375°F (190°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for about 12-15 minutes until golden brown. Let it cool completely.
-
Add the Cherry Filling: Once the crust has cooled, spread a generous layer of cherry pie filling evenly across the bottom.
-
Prepare the Chocolate Pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes. Pour the pudding over the cherry layer in the pie crust, spreading it evenly.
-
Add the Whipped Cream: Spread a thick layer of whipped cream over the chocolate pudding, smoothing it out with a spatula.
-
Garnish: Sprinkle the chocolate chips over the whipped cream topping and, if desired, add fresh cherries to garnish.
-
Chill: Refrigerate the pie for at least 3 hours, or overnight, for the flavors to meld and for the pie to set properly.
Servings and Timing
-
Servings: 8 servings
-
Preparation time: 25 minutes
-
Chill time: 3 hours or overnight
Variations
-
Add a chocolate ganache topping: Drizzle a rich chocolate ganache over the whipped cream for extra chocolate flavor.
-
Use different berries: Swap out the cherry filling for other berry pie fillings such as blueberry or raspberry for a different fruit twist.
-
Crust variations: Opt for a graham cracker crust instead of a traditional pie crust for a more crumbly texture.
Storage/Reheating
-
Storage: Keep the pie refrigerated in an airtight container for up to 3-4 days.
-
Reheating: This pie is best served chilled, so there’s no need to reheat. However, if you prefer your pie slightly warmer, remove it from the fridge for 10-15 minutes before serving.
FAQs
How do I make the pie crust from scratch?
To make the pie crust, mix 1 ¼ cups of all-purpose flour with ½ tsp of salt, then cut in ½ cup of cold butter until the mixture resembles crumbs. Gradually add 3-4 tbsp of ice water and knead into a dough. Roll it out and bake at 375°F for 12-15 minutes until golden.
Can I use fresh cherries instead of canned pie filling?
Yes, you can use fresh cherries! Simply pit and slice the cherries, and cook them with sugar and cornstarch until thickened. Let it cool before spreading on the crust.
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead! It needs to chill in the fridge for a few hours or overnight, so it’s a great make-ahead dessert for parties or gatherings.
Is this recipe gluten-free?
If you use a gluten-free pie crust and ensure that the chocolate pudding mix is gluten-free, this recipe can be made gluten-free.
Can I use a homemade chocolate pudding mix?
Yes, you can use homemade chocolate pudding instead of instant pudding. Just make sure it’s thickened before adding it to the pie.
How long does this pie need to set in the fridge?
It needs at least 3 hours to set properly, but for the best texture and flavor, letting it chill overnight is ideal.
What if I don’t have whipped cream? Can I substitute it with something else?
You can substitute whipped cream with whipped topping or even make a cream cheese frosting as an alternative.
Can I freeze this pie?
While the pie can be frozen, it’s best enjoyed fresh or after a few days in the fridge. Freezing may affect the texture of the whipped cream.
How do I garnish this pie?
You can garnish the pie with additional fresh cherries, chocolate shavings, or even a drizzle of chocolate syrup.
Can I use milk alternatives like almond or oat milk in the pudding?
Yes, you can use any milk alternative you prefer. Just make sure it’s unsweetened and has a similar consistency to cow’s milk.
Conclusion
This Chocolate Cherry Cream Pie is a must-try dessert that will impress guests and satisfy any sweet tooth. It combines the perfect balance of tart and sweet, creamy and crunchy, making it a versatile dessert for any occasion. With simple ingredients and easy preparation, it’s a guaranteed hit whether for a holiday gathering or a casual family dinner. Enjoy!
Chocolate Cherry Cream Pie
Indulge in the rich and decadent flavors of this Chocolate Cherry Cream Pie. With a creamy, velvety chocolate filling paired with sweet, juicy cherries, this no-bake dessert is perfect for any occasion. It’s easy to prepare and guaranteed to impress your guests with its delicious balance of flavors. Ideal for a summer treat, a holiday dessert, or any time you crave a combination of chocolate and fruit!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake, Refrigerated
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo cookies)
- ⅓ cup unsalted butter, melted
- 2 tbsp granulated sugar
- For the Chocolate Cream Filling:
- 8 oz semi-sweet chocolate, chopped
- 1 ½ cups heavy cream
- ⅓ cup sugar
- 2 tsp vanilla extract
- For the Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until the mixture is evenly combined.
- Press the mixture into the bottom of a pie pan to form a crust. Bake for 8-10 minutes, then allow it to cool completely on a wire rack.
- Make the Chocolate Cream Filling:
- In a small saucepan, heat 1 cup of the heavy cream over medium heat until it starts to steam (not boil).
- Pour the hot cream over the chopped chocolate in a mixing bowl. Let it sit for 2 minutes, then stir until smooth.
- Add sugar and vanilla extract, and stir to combine.
- Allow the chocolate mixture to cool for about 10 minutes.
- In a separate bowl, whip the remaining ½ cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled chocolate mixture.
- Prepare the Cherry Topping:
- In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries soften (about 5-7 minutes).
- Remove from heat and let the cherry topping cool slightly.
- Assemble the Pie:
- Once the chocolate cream filling has cooled and the crust is completely cooled, pour the chocolate cream filling into the prepared crust.
- Gently spoon the cherry topping over the chocolate layer.
- Refrigerate the pie for at least 4 hours or overnight to set.
- Whip the Cream:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Just before serving, pipe or spoon the whipped cream over the pie for decoration.
Notes
- For the crust, you can use any chocolate cookie you prefer, such as chocolate graham crackers or even homemade cookies.
- If you don’t have fresh cherries, frozen cherries work just as well. Just be sure to thaw them before using them for the topping.
- For a richer filling, you can add a tablespoon of coffee liqueur or a splash of vanilla extract to the chocolate filling.
- This pie can be made ahead of time and stored in the fridge for up to 3 days.
