Chocolate Cherry Cream Pie is a delightful treat that combines rich, smooth chocolate cream with the bright, fruity taste of cherries. The pie is usually set in a crunchy crust, topped with fluffy whipped cream and fresh or glistening cherries that add a pop of color and flavor. It’s a dessert that’s both creamy and refreshing, making every bite a perfect mix of chocolate and cherry goodness.
I love how the chocolate cream filling is silky and just sweet enough, while the cherries give that little burst of tartness that keeps the pie from feeling too heavy. I often make this pie for special occasions because it’s always a hit and brings smiles to everyone’s faces. A little tip I like to use is to make sure the cherries are well-drained so the crust stays nice and crisp.
One of my favorite ways to enjoy this pie is chilled straight from the fridge on a warm day, with a cup of coffee or tea nearby. It feels like a real treat after dinner, but also works as a fun dessert to share with friends during holidays or celebrations. I find that the combination of chocolate and cherries never gets old, and this pie brings those flavors together in such a comforting, easy-to-love way.
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a nice crunchy texture and a subtle sweetness. You can use a pre-made crust to save time or make your own. For gluten-free, try a gluten-free cookie or nut crust.
Cherry Pie Filling: Canned cherry pie filling is simple and sweet, but fresh or frozen cherries cooked down with sugar and cornstarch make a fresher, more natural filling. If you prefer less sugar, reduce it to taste.
Chocolate: Semi-sweet chips melt easily and give a balanced chocolate flavor. You can substitute with dark chocolate for richer taste or milk chocolate for a sweeter touch.
Cream Cheese: This adds creaminess and a little tang to the chocolate layer. Make sure it’s softened for smooth blending. For a lighter option, use mascarpone or a blend with Greek yogurt.
Heavy Whipping Cream: Whipping cream is key for fluffy layers. Use chilled cream for best volume. If dairy-free, coconut cream is a good alternative but alters flavor slightly.
Vanilla Extract: Adds warmth and depth to the cream. Pure vanilla extract is best, but you can use vanilla bean paste or extract substitutes if needed.
Maraschino Cherries & Dark Chocolate: The cherries provide a bright, sweet garnish that visually pops, while the chopped dark chocolate adds texture and a touch of bitterness. Fresh cherries can be an alternative.
How Can I Get a Smooth and Creamy Chocolate Layer?
Achieving a silky chocolate cream layer means careful melting and folding to keep air and texture just right. Here’s how:
- Melt chocolate gently in short bursts in the microwave, stirring often to avoid burning.
- Let melted chocolate cool slightly but not harden before mixing with cream cheese—this stops cream cheese from becoming grainy.
- Beat the cream cheese until smooth before adding chocolate for even texture.
- Whip the heavy cream separately to soft or stiff peaks and gently fold into the chocolate mixture to preserve the lightness.
- Use a gentle folding motion, scraping the sides and bottom, to keep the mixture fluffy and avoid deflating it.
Taking your time with these steps helps the chocolate layer stay creamy and light, making every bite smooth and satisfying.
Equipment You’ll Need
- 9-inch pie plate – I prefer a standard pie dish to give the crust and filling room to set beautifully.
- Large mixing bowls – perfect for beating and folding your creams and cheese for a smooth finish.
- Microwave-safe bowl – for melting chocolate easily without the mess.
- Whisk or hand mixer – makes whipping the cream super quick and fluffy.
- spatula – great for spreading layers evenly and folding ingredients gently.
- Measuring cups and spoons – to get your ingredients just right every time.
Flavor Variations & Add-Ins
- Use milk chocolate instead of semi-sweet for a sweeter, creamier flavor. It pairs well with the cherries for a mellow taste.
- Mix in chopped nuts like almonds or pecans into the crust or topping for crunch and added flavor.
- add a splash of liqueur, like almond or cherry, into the filling for an extra punch of flavor.
- Top with fresh cherries or additional whipped cream for a fresh look and taste, especially during cherry season.
Chocolate Cherry Cream Pie
Ingredients You’ll Need:
For the Crust and Cherry Layer:
- 1 9-inch graham cracker crust (store-bought or homemade)
- 1 can (21 oz) cherry pie filling or 2 cups fresh/frozen pitted cherries with ½ cup sugar and 2 tsp cornstarch
For the Chocolate Cream Layer:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar (for chocolate layer)
- ¾ cup heavy whipping cream (for chocolate layer)
- 1 tsp vanilla extract
For the Whipped Cream Topping:
- ¾ cup heavy whipping cream
- ½ cup powdered sugar
- 2 oz dark chocolate, chopped (for topping)
- Maraschino cherries (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation. After assembling, allow at least 4 hours to chill in the refrigerator so the pie can set properly. Chilling overnight works great too!
Step-by-Step Instructions:
1. Prepare the Cherry Layer:
If you’re using canned cherry pie filling, simply set it aside for now. If you prefer fresh or frozen cherries, combine them with sugar and cornstarch in a saucepan and cook over medium heat. Stir gently until the mixture thickens and bubbles, then set it aside to cool before layering.
2. Prepare the Chocolate Cream Layer:
Start by melting the chocolate chips in a microwave-safe bowl using 30-second bursts, stirring after each until smooth. Let the melted chocolate cool slightly. In a large bowl, beat the softened cream cheese with ½ cup powdered sugar until creamy and smooth. In a separate bowl, whip ¾ cup of heavy cream with the vanilla extract and ¼ cup powdered sugar until stiff peaks form. Fold the melted chocolate into the cream cheese mixture gently, then carefully fold in the whipped cream until the mixture is smooth and fluffy.
3. Prepare the Whipped Cream Topping:
In a clean bowl, whip the remaining ¾ cup heavy cream with ½ cup powdered sugar until it forms stiff peaks. This will be the light, fluffy topping for your pie.
4. Assemble the Pie:
Spread the cherry filling evenly over the graham cracker crust. Carefully spoon the chocolate cream layer over the cherries, spreading it to cover completely. Next, add the whipped cream topping, spreading it evenly over the chocolate layer. Sprinkle the chopped dark chocolate on top for a bit of crunch. Garnish with two or more maraschino cherries to finish.
5. Chill the Pie:
Cover the pie and place it in the refrigerator for at least 4 hours to let all the layers firm up and the flavors meld. For best results, chill overnight.
6. Serve and Enjoy:
Slice the pie chilled and enjoy the rich combination of sweet cherries, creamy chocolate, and fluffy whipped cream. It’s perfect for sharing at any gathering or as a special dessert treat!
Can I Use Frozen Cherries Instead of Canned Cherry Pie Filling?
Yes! Just thaw the frozen cherries and cook them with sugar and cornstarch to thicken before layering. This gives you a fresh flavor and full control over sweetness.
How Do I Store Leftover Chocolate Cherry Cream Pie?
Keep leftovers covered in the refrigerator for up to 3 days. To maintain the whipped cream’s texture, avoid stacking anything on top.
Can I Make This Pie Ahead of Time?
Absolutely! Prepare and assemble the pie a day in advance, then refrigerate. The flavors will meld beautifully, and chilling helps the layers set.
What Can I Substitute for Cream Cheese in the Chocolate Cream Layer?
You can use mascarpone cheese as a creamier substitute or a blend of Greek yogurt and cream cheese for a lighter option, but the texture and flavor may be slightly different.
