Chocolate Cherry Cream Pie

If you like chocolate, cherries, and the idea of a dessert that looks fancy but mostly involves hiding your spoon in the whipped cream, this is your jam—literally. The Chocolate Cherry Cream Pie is a ridiculous, glorious mash-up of silky chocolate custard, boozy-or-not cherries (you do you), and clouds of whipped cream that make people forget about your uneven crust. It’s special because it tastes like you tried really hard, but also like you spent ten minutes at most—perfect for impressing guests or repairing relationships after you “accidentally” ate the last slice of pizza.

My husband once tried to “help” by flambéing cherries to show off. He set off the smoke alarm, learned that flambé does not mean “walk away and watch TV,” and somehow scorched a perfectly good pie edge. The kids? They insist on testing the structural integrity of pies by poking them with forks at full speed. I cried over the crust, laughed until I nearly snorted whipped cream out my nose, and then served it anyway because honestly, psychotherapy would’ve cost more. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Pre-made crust: use one and pretend you made it from heirloom recipes. Nobody will check the kitchen trash.
– Use jarred cherry pie filling if you’re in a time pinch—spike it with a splash of liqueur and call it artisanal.
– Make the chocolate layer in a heavy-bottomed saucepan so you can walk away for three minutes and still be okay (yes, I tested this—don’t test it too long).
– Whip cream with a fork in a pinch. It will be rustic and you’ll tell people that’s the point.
– Stack tools on the counter instead of washing them between steps. It’s an illusion of productivity until you remember the dishes.

Serving Ideas

– Slice with a sharp knife and serve with coffee if you’re trying to look like a responsible adult.
– Serve with a big glug of dessert wine if the kids drove you nuts today. No judgement.
– Add toasted almonds on top for crunch and for people who insist on “texture.”
– Keep it simple: one slice, one fork, minimal conversation. Delicious and zero emotional labor.
– For a party, put it on a cake stand and act coy when people ask how you made it.

What to Serve It With

✔Tips & Mistakes

– Don’t overcook: Chocolate custard can go from silky to sad crumb in seconds. Keep an eye on the stove unless you enjoy gritty textures.
– Chill properly: Cutting into it too soon leads to a collapse that looks like modern art. Not flattering.
– Pro tip: If your whipped cream decides to phase into butter, you’ve gone one beat too far. Stop, breathe, and start again with a clean bowl.
– I once tried to substitute espresso for water to “enhance the chocolate.” It tasted like regret. Don’t be me—unless you like regret.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cover lightly with plastic wrap or a pie dome. If your kids find it in the fridge, accept that tomorrow’s serving will be smaller.
– Can you freeze slices? Yes, but the texture will change. Eat straight from the freezer if you enjoy crunchy cream surprises.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use dark cherries for a richer flavor, or bright sour cherries if you like a tart punch.
– Make it boozy with a splash of cherry liqueur, bourbon, or whatever your liquor cabinet is trying to get rid of.
– For a lighter version, sub half the cream with Greek yogurt—nobody needs to know unless they look suspiciously healthy.

Frequently Asked Questions

Chocolate Cherry Cream Pie

This delightful pie features a rich cherry filling and a luscious chocolate cream topping.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup cherry pie filling Use canned or homemade for the best flavor.
• ▢ 8 oz cream cheese
• ▢ 1 cup heavy cream Chilled for better whipping.
• ▢ 1 cup powdered sugar Sifted to prevent clumping.
• ▢ 2 tbsp unsweetened cocoa powder
• ▢ 1 tsp vanilla extract Pure vanilla is recommended.
• ▢ 1 prepared pie crust graham cracker crust Store-bought or homemade.

Instructions

Preparation Steps

• Preheat your oven to 350°F and bake the graham cracker crust for 10 minutes.
• In a medium bowl, beat the cream cheese until smooth.
• Add the powdered sugar, cocoa powder, and vanilla extract; mix until well combined.
• In a separate bowl, whip the heavy cream until soft peaks form.
• Gently fold the whipped cream into the chocolate mixture until combined.
• Spread the cherry pie filling evenly over the baked crust.
• Top with the chocolate cream mixture, smoothing it out evenly.
• Chill in the refrigerator for at least 2 hours before serving.

Notes

For an extra kick, add a splash of almond extract to the cream mixture.