Chocolate Cherry Cream Pie

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Indulgence takes center stage with this rich and creamy Chocolate Cherry Cream Pie. A buttery, flaky crust holds a luscious chocolate custard filling, velvety smooth and deeply satisfying. The pie is then crowned with a billowy layer of fresh whipped cream, adding a light and airy contrast to the dense chocolate. The real showstopper? Juicy, ruby-red cherries that bring a burst of natural sweetness, perfectly complementing the rich chocolate.

Each bite delivers a delightful balance of textures—from the crisp crust to the silky chocolate filling and the delicate fluffiness of the whipped topping. The cherries add not only a stunning visual appeal but also a refreshing pop of flavor. Whether served at a dinner party, holiday gathering, or simply as a weekend treat, this Chocolate Cherry Cream Pie is a dessert that leaves a lasting impression.

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Ingredients for Chocolate Cherry Cream Pie

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 2 tablespoons sugar
• ¼ teaspoon salt
• 3-4 tablespoons ice water

For the Chocolate Filling:

• 2 cups whole milk
• ½ cup heavy cream
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 3 large egg yolks
• 4 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Topping:

• 1 ½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Garnish:

• Fresh cherries, with stems
• Chocolate shavings or curls

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Step 1: Prepare the Crust

In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Gently press it into the pan, trim the edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5-7 minutes, until golden brown. Let it cool completely.

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Step 2: Make the Chocolate Filling

In a medium saucepan over medium heat, whisk together milk, heavy cream, sugar, cocoa powder, cornstarch, and salt. Cook while whisking continuously until the mixture begins to thicken, about 5-7 minutes.

In a separate bowl, whisk the egg yolks. Gradually pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper them. Slowly pour the tempered yolks back into the saucepan, whisking constantly. Cook for another 2-3 minutes, until the mixture is thick and pudding-like. Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.

Pour the chocolate filling into the cooled crust and smooth the top. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.

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Step 3: Prepare the Whipped Topping

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Spread the whipped cream evenly over the chilled chocolate filling.

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Step 4: Garnish and Serve

Top the pie with fresh cherries and sprinkle with chocolate shavings or curls for an elegant touch. Slice and serve chilled for the best texture and flavor.

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Storage Instructions

To keep your Chocolate Cherry Cream Pie fresh, store it in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. Avoid placing fresh cherries on top until just before serving to prevent them from releasing excess moisture.

For longer storage, you can freeze the pie without the whipped topping and cherries. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw it in the refrigerator overnight, then add fresh whipped cream and cherries before serving.

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Estimated Nutrition (Per Serving)

• Calories: 420
• Carbohydrates: 48g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 140mg
• Sugar: 32g

Nutritional values are approximate and may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

Can I use a store-bought pie crust?

Yes! If you’re short on time, a pre-made pie crust will work just fine. Bake it according to the package instructions before adding the chocolate filling.

Can I use dark chocolate instead of semi-sweet chocolate?

Absolutely! Dark chocolate will give the filling a richer and slightly more bitter taste, which pairs beautifully with the sweetness of the cherries.

How do I prevent my chocolate filling from being lumpy?

Make sure to whisk continuously while cooking the filling. Tempering the egg yolks slowly is also key to achieving a smooth texture.

Can I make this pie ahead of time?

Yes, you can make the pie a day in advance. Just add the whipped topping and cherries right before serving for the best presentation.

What can I use instead of cornstarch?

If you don’t have cornstarch, you can substitute an equal amount of all-purpose flour, but the texture may be slightly different.

Can I use canned cherries instead of fresh?

Yes, but drain them well to prevent excess moisture from making the pie soggy. Fresh cherries provide a better texture and flavor.

Why is my whipped cream not holding its shape?

Ensure that you’re using cold heavy whipping cream and beat it until soft peaks form. Overwhipping can cause it to become grainy, while underwhipping makes it too runny.

How do I make chocolate curls for garnish?

Use a vegetable peeler to scrape along the edge of a chocolate bar at room temperature. For larger curls, slightly soften the chocolate by microwaving it for a few seconds.

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