Description
Indulge in this luscious Chocolate Cherry Cream Pie featuring a flaky homemade crust, rich chocolate filling, and a fluffy whipped cream topping adorned with fresh cherries and optional chocolate shavings. Perfect for satisfying your chocolate and fruit cravings with a harmonious blend of creamy, tangy, and sweet flavors.
Ingredients
Scale
For the Pie Crust
- 1 cup All-Purpose Flour (Use alternative gluten-free flour if needed)
- 1/2 cup Unsalted Butter (cold, cubed)
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Salt
- 4-6 tablespoons Ice Water
For the Chocolate Filling
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1/2 cup Cocoa Powder
- 1/4 cup Cornstarch (Use all-purpose flour if cornstarch is unavailable)
- 3 large Egg Yolks
- 8 ounces Semi-Sweet Chocolate (chopped) (Dark chocolate can be used for a more intense flavor)
- 2 tablespoons Unsalted Butter (for filling)
- 1 teaspoon Vanilla Extract
For the Topping
- 1 cup Heavy Whipping Cream (for topping)
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Cherries (Use fresh cherries for the best texture)
- 0 Chocolate Shavings or Curls (Optional garnish for elegance)
Instructions
- Prepare the Crust: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Slowly add ice water one tablespoon at a time, mixing until the dough just forms a cohesive ball. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes to develop a flaky crust.
- Bake the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer and fit the dough into the pan, trimming any excess dough along the edges. Prick the bottom of the crust with a fork to prevent bubbles. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes until the crust is golden brown. Allow it to cool completely.
- Make the Chocolate Filling: In a medium saucepan over medium heat, whisk together whole milk, heavy cream, granulated sugar, cocoa powder, cornstarch, and a pinch of salt. Stir continuously until the mixture thickens and begins to bubble gently, about 5-7 minutes. Remove from heat and let it cool slightly.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the hot chocolate mixture into the egg yolks while whisking continuously to prevent scrambling. Slowly add the tempered egg yolk mixture back into the saucepan with the remaining hot chocolate mixture.
- Cook the Filling: Return the saucepan to medium heat and cook the combined mixture for an additional 2-3 minutes, stirring constantly until it thickens further and coats the back of a spoon.
- Combine Filling Ingredients: Remove from heat and stir in the chopped semi-sweet chocolate, 2 tablespoons of unsalted butter, and 1 teaspoon of vanilla extract. Mix until everything is fully melted and smooth. Pour the chocolate filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours to set completely.
- Prepare the Whipped Cream: In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form, creating a luscious whipped cream topping.
- Assemble the Pie: Once the pie is fully chilled and set, gently spread the freshly whipped cream over the chocolate filling. Arrange fresh cherries on top for a burst of color and sweetness. Optionally, garnish with chocolate shavings or curls for an elegant finish. Serve chilled and enjoy.
Notes
- Use gluten-free flour if you prefer a gluten-free crust.
- Dark chocolate can replace semi-sweet chocolate for a richer flavor.
- Ensure the pie crust is completely cooled before adding the filling to prevent melting.
- Tempering the egg yolks prevents them from scrambling when combined with the hot mixture.
- The pie needs at least 4 hours of chilling to properly set the filling.
- Fresh cherries enhance texture and flavor; canned or frozen cherries are not recommended.
- Optional chocolate shavings add a decorative touch but can be omitted.
