Chocolate Cherry Pie

by

Here is a full-length, indulgent Chocolate Cherry Pie recipe that brings together a buttery crust, rich chocolate filling, and sweet-tart cherries. You can make it with a classic pie crust or a chocolate cookie crust depending on your style. Either way, it’s a show-stopper!

Chocolate Cherry Pie

Serves: 8

Prep Time: 30 minutes

Cook Time: 35–40 minutes

Chill Time: 2–4 hours (for best texture)

Total Time: Around 3–5 hours (with chilling)

INGREDIENTS:

1. For the Crust (Choose One)

Option A: Flaky Butter Pie Crust (Homemade)

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • 1 tbsp sugar (optional, for sweetness)
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • 3–4 tbsp ice water

Option B: Chocolate Cookie Crust (No Bake)

  • 1½ cups chocolate cookie crumbs (Oreos without filling, or chocolate graham crackers)
  • ¼ cup melted butter
  • 2 tbsp sugar (optional)

2. For the Chocolate Filling:

  • ¾ cup heavy cream
  • 6 oz bittersweet or semisweet chocolate, chopped
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 tbsp sugar
  • 1 tbsp all-purpose flour
  • Pinch of salt

3. For the Cherry Layer:

  • 1 (15–16 oz) can cherry pie filling — or make your own:
    • 3 cups fresh or frozen pitted cherries
    • ⅓ cup sugar
    • 1 tbsp cornstarch
    • 2 tbsp lemon juice
    • ¼ cup water
    • ½ tsp almond extract (optional)

4. Optional Toppings:

  • Whipped cream or whipped topping
  • Chocolate shavings or curls
  • Extra cherries for garnish
  • Sifted powdered sugar

INSTRUCTIONS:

STEP 1: Prepare the Crust

For Butter Pie Crust (Bake):

  1. In a large bowl, combine flour, salt, and sugar.
  2. Cut in cold butter with a pastry blender or fork until it resembles coarse crumbs.
  3. Slowly add ice water, 1 tbsp at a time, until dough holds together.
  4. Form into a disk, wrap in plastic, and chill for 30 minutes.
  5. Roll out on a floured surface and place into a 9-inch pie plate. Trim and crimp edges.
  6. Blind bake at 375°F (190°C) for 15 minutes with pie weights, then 10 more minutes without. Let cool.

For Chocolate Cookie Crust (No Bake):

  1. Combine cookie crumbs, melted butter, and sugar in a bowl.
  2. Press firmly into the bottom and up the sides of a 9-inch pie dish.
  3. Chill in the refrigerator for at least 30 minutes before filling.

STEP 2: Make the Chocolate Filling

  1. In a small saucepan, heat cream over medium-low heat until just simmering.
  2. Remove from heat and stir in chopped chocolate. Let sit 1 minute, then stir until smooth.
  3. In a separate bowl, whisk together eggs, sugar, flour, vanilla, and salt.
  4. Slowly whisk the chocolate mixture into the egg mixture (tempering it so the eggs don’t scramble).
  5. Pour the chocolate mixture into the cooled pie crust and smooth the top.

STEP 3: Bake the Chocolate Layer (if using baked crust)

  • Bake at 350°F (175°C) for 18–20 minutes, until the filling is mostly set but still slightly soft in the center.
  • Let cool for 30 minutes before adding the cherry layer.

Note: If using a no-bake cookie crust, you can gently chill the chocolate layer in the fridge to set it for 1 hour before adding cherries — no need to bake.

STEP 4: Add the Cherry Layer

If using canned cherry pie filling:

  • Spoon cherry filling evenly over cooled chocolate layer.

If making homemade cherry topping:

  1. In a saucepan, combine cherries, sugar, lemon juice, and water. Simmer over medium heat for 10 minutes.
  2. Dissolve cornstarch in 2 tbsp water and stir into cherries.
  3. Cook until thickened and glossy, 2–3 more minutes.
  4. Stir in almond extract if using, then let cool slightly before spooning over chocolate layer.

STEP 5: Chill the Pie

  • Cover and chill the entire pie for at least 2–4 hours, or overnight for best results.
  • The filling will firm up and slice neatly once cold.

STEP 6: Serve and Garnish

Top with:

  • Whipped cream
  • Chocolate shavings
  • Maraschino or fresh cherries
  • A dusting of powdered sugar

Slice with a warm knife for clean cuts and enjoy!

Tips & Variations:

  • Make it boozy: Stir 1 tbsp kirsch (cherry liqueur) into the chocolate layer or cherry topping.
  • Add texture: Layer chopped pecans, almonds, or chocolate chips under the cherry topping.
  • Mini pies: Make individual servings in muffin tins with cookie crust bases.

Would you like a no-bake version or a frozen chocolate cherry pie alternative as well?

Leave a Comment