Description
This Chocolate Cherry Cream Pie is a luscious and decadent dessert combining a crisp chocolate wafer crumb crust with a rich cherry filling and a smooth bittersweet chocolate cream topping. Finished with fluffy whipped cream, chocolate shavings, and fresh cherries, it’s perfect for special occasions or an indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
Cherry Filling
- 4 cups fresh sweet cherries, pitted (or 2 cans (14.5 oz each) pitted cherries in water, drained)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
Chocolate Cream Filling
- 1 ½ cups heavy cream
- 4 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Whipped Cream Topping
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate shavings (for garnish)
- Fresh cherries (for garnish, optional)
Instructions
- Prepare the crust: In a medium bowl, whisk together the chocolate wafer crumbs, granulated sugar, and salt until combined. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and sides of a 9-inch pie plate to form the crust. Chill in the refrigerator for at least 30 minutes or freeze for 15-20 minutes to set.
- Prepare the cherries: If using fresh cherries, pit them thoroughly. If using canned cherries, drain them well and pat dry to avoid excess moisture in the filling.
- Make the cherry filling: In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens, about 5-7 minutes. Remove from heat and stir in lemon juice and almond extract. Allow the filling to cool completely before using.
- Make the chocolate cream filling: Heat the heavy cream in a medium saucepan until it just begins to simmer. Pour the hot cream over the finely chopped bittersweet chocolate placed in a heatproof bowl. Let it sit for 1 minute to melt the chocolate, then whisk until smooth and glossy. Stir in the unsalted butter, vanilla extract, and a pinch of salt. Let it cool at room temperature for 15-20 minutes.
- Assemble the pie: Pour the cooled cherry filling evenly into the chilled chocolate crust. Gently pour the slightly cooled chocolate cream filling over the cherry layer. Return the pie to the refrigerator and chill for at least 4 hours or preferably overnight to set properly.
- Prepare the whipped cream topping: Chill a mixing bowl and beaters in the freezer for 15-20 minutes. In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
- Finish the pie: Spread the whipped cream evenly over the set chocolate cream filling. Garnish with chocolate shavings and fresh cherries if desired. Serve chilled and enjoy.
Notes
- For best flavor, use fresh sweet cherries during cherry season; canned cherries are a convenient alternative year-round.
- Chilling the pie overnight enhances the flavors and texture.
- Adjust sugar amounts in the cherry filling according to the sweetness of your cherries.
- Use bittersweet chocolate with at least 60% cacao for a rich, balanced chocolate flavor.
- The crust can be made ahead and refrigerated or frozen to save time.
