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Chocolate Cherry Cream Pie

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This decadent chocolate cherry cream pie features a buttery chocolate cookie crust, silky chocolate custard, fluffy whipped cream, and a vibrant cherry topping. It’s an easy, crowd-pleasing dessert perfect for parties, holidays, or any special occasion.

Ingredients

Scale
  • 1 1/2 cups (about 180g) chocolate wafer cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 3 large egg yolks
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 ounces (115g) semi-sweet chocolate, finely chopped
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 cups (300g) cherries, pitted and halved (fresh, thawed frozen, or canned in juice, drained)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (8g) cornstarch mixed with 2 tablespoons water
  • 1/4 teaspoon almond extract (optional)
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Shaved chocolate or chocolate curls (for garnish, optional)
  • Extra cherries (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush chocolate wafer cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
  3. Mix cookie crumbs with melted butter and a pinch of salt.
  4. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup for even packing.
  5. Bake for 8–10 minutes, until set and fragrant. Cool completely.
  6. In a medium saucepan, whisk together milk, heavy cream, sugar, cornstarch, and a pinch of salt.
  7. In a small bowl, whisk egg yolks. Temper by slowly whisking in a few tablespoons of the hot milk mixture.
  8. Pour tempered eggs into saucepan, whisking constantly.
  9. Cook over medium heat, stirring constantly, until thick and bubbly (about 5–7 minutes).
  10. Remove from heat. Add chopped chocolate, butter, cocoa powder, vanilla, and almond extract. Stir until smooth and glossy.
  11. Optional: Press filling through a sieve for extra smoothness.
  12. Pour chocolate filling into cooled crust. Smooth the top. Cover with plastic wrap (press directly onto surface). Chill at least 2 hours, or until set.
  13. For the cherry topping, combine cherries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring, until cherries release juices and sugar dissolves (about 5 minutes).
  14. Mix cornstarch with water, then stir into cherries. Cook until thickened and glossy, about 1–2 minutes.
  15. Remove from heat. Stir in almond extract (if using). Cool to room temperature.
  16. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overbeat.
  17. Spread whipped cream evenly over chilled chocolate filling.
  18. Spoon cooled cherry topping on top, letting some juices drip down the sides.
  19. Garnish with chocolate shavings or extra cherries if desired.
  20. Chill at least 1 hour before slicing. For clean slices, use a sharp knife wiped clean between cuts.
  21. Store leftovers covered in the fridge up to 3 days.

Notes

For the smoothest chocolate filling, strain through a fine sieve. Chill each layer thoroughly to prevent melting. Use real heavy cream for best whipped cream texture. For gluten-free, use gluten-free chocolate cookies for the crust. For dairy-free, substitute coconut milk and coconut cream. Assemble the pie just before serving for best results. For clean slices, dip your knife in hot water and wipe dry between cuts.

Nutrition

Keywords: chocolate cherry cream pie, chocolate pie, cherry pie, cream pie, party dessert, easy pie, holiday dessert, summer dessert, chocolate dessert, fruit pie

Find it online: https://yumnode.com/chocolate-cherry-cream-pie-recipe-easy-decadent-dessert-for-parties/