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Chocolate Cherry Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 65 reviews
  • Author: Melanie
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

A luscious Chocolate Cherry Cream Pie featuring a crisp chocolate wafer crust, a rich cherry filling, and a smooth bittersweet chocolate cream layer topped with whipped cream and garnished with fresh cherries and chocolate shavings. Perfectly balanced with sweet and tart flavors, this no-bake pie delights the senses and is ideal for special occasions or dessert lovers.

Ingredients

Scale

Chocolate 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

Garnish

  • Chocolate shavings
  • Fresh cherries (optional)

Instructions

  1. Prepare the crust: In a medium bowl, whisk together the chocolate wafer crumbs, granulated sugar, and salt until combined.
  2. Add melted butter: Pour in the melted butter and mix thoroughly until all crumbs are evenly moistened.
  3. Form crust: Press the crumb mixture firmly into a 9-inch pie plate, covering both the bottom and sides evenly.
  4. Chill crust: Place the crust in the refrigerator to chill for at least 30 minutes to set, or freeze for 15-20 minutes if short on time.
  5. Prepare cherries: If using fresh cherries, pit them carefully. If canned cherries are used, drain thoroughly and pat dry.
  6. Make cherry filling: In a medium saucepan, combine cherries, granulated sugar, cornstarch, and water and stir to mix well.
  7. Cook filling: Heat the mixture over medium heat, bringing it to a simmer while stirring constantly until thickened, about 5-7 minutes.
  8. Flavor filling: Remove from heat then stir in lemon juice and almond extract to enhance the flavor.
  9. Cool cherry filling: Allow the cherry filling to cool completely to room temperature before assembly.
  10. Heat cream: In another medium saucepan, gently heat 1 ½ cups heavy cream until it just starts to simmer; do not boil.
  11. Melt chocolate: Pour the hot cream over the finely chopped bittersweet chocolate in a heatproof bowl and let it sit for 1 minute to melt.
  12. Whisk chocolate cream: Whisk the mixture until smooth and glossy, ensuring all chocolate is melted.
  13. Add butter and flavor: Stir in the 2 tablespoons unsalted butter, vanilla extract, and a pinch of salt for richness and balance.
  14. Cool chocolate cream: Let the chocolate cream cool slightly at room temperature for 15-20 minutes, thickening it gently.
  15. Assemble pie: Pour the cooled cherry filling into the chilled chocolate crust, spreading evenly.
  16. Layer chocolate cream: Gently pour the slightly cooled chocolate cream filling over the cherry layer, smoothing the surface.
  17. Chill pie: Refrigerate the assembled pie for at least 4 hours, preferably overnight, to set fully.
  18. Chill bowl and beaters: Place the mixing bowl and beaters in the freezer for 15-20 minutes to ensure stiff whipped cream.
  19. Make whipped cream: In the chilled bowl, combine 1 ½ cups heavy cream, powdered sugar, and vanilla extract, and beat with an electric mixer until stiff peaks form.
  20. Top pie: Spread the whipped cream evenly over the chocolate cream layer for a light, creamy finish.
  21. Garnish and serve: Decorate with chocolate shavings and fresh cherries if desired, then slice and serve immediately.
  22. Store leftovers: Keep any leftover pie refrigerated, covered tightly, and consume within 2-3 days for best freshness.

Notes

  • For a quicker crust setting, freezing for 15-20 minutes works well.
  • Use fresh cherries in season for best flavor, canned cherries are a convenient alternative.
  • Ensure chocolate is finely chopped to melt smoothly in hot cream.
  • Be careful not to overheat the cream to avoid scorching the chocolate.
  • Chilling the pie overnight allows flavors to meld and filling to fully set.
  • Whipped cream topping can be stabilized with a bit of cream of tartar or gelatin if desired.
  • Store leftover pie covered in the refrigerator to maintain freshness.

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