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.
Find it online: https://yumfamilyrecipes.com/chocolate-cherry-cream-pie/
