Chocolate Cherry Cream Pie is a delightful treat that combines smooth, rich chocolate pudding with bright, juicy cherries and a fluffy, creamy topping. The crust is usually buttery and crumbly, creating the perfect base for this luscious mix of flavors. It’s a dessert that feels special but is simple enough to enjoy any day.
I love making this pie when I want to impress friends or family without spending hours in the kitchen. The cherries add a little pop of tartness that balances the sweet chocolate, and the cream on top makes each bite light and dreamy. It’s one of those desserts that always brings smiles and often disappears quickly from the table.
My favorite way to serve it is chilled, right out of the fridge, with a few extra cherries on top for a fun, fresh look. I often make it ahead of time because it tastes even better after sitting for a few hours, giving the flavors time to blend perfectly. If you’re looking for a crowd-pleasing dessert with chocolate and fruit, this pie is a fantastic choice.
Key Ingredients & Substitutions
Pie Crust: A pre-baked crust saves time and keeps the pie crisp. I like using a classic shortbread or graham cracker crust for extra flavor. Gluten-free crusts work well too if you need a gluten-free version.
Chocolate Pudding: Dark chocolate pudding gives a rich, deep flavor. Instant pudding is quick, but homemade pudding using melted dark chocolate feels more special. If dairy is an issue, try coconut milk pudding mixes or make your own with non-dairy milk.
Cherry Filling: Canned cherry pie filling adds sweetness and a nice glaze. Fresh or frozen cherries cooked with sugar and a little cornstarch also work well and taste fresher. Tart cherries balance the sweetness nicely.
Whipped Cream: Heavy cream whipped with a bit of sugar and vanilla brings lightness. You can swap with coconut whipped cream for a dairy-free alternative. Freshly whipped cream is always fluffier than store-bought toppings.
Garnishes: Chocolate shavings add texture and extra chocolate flavor. I often use a vegetable peeler on a chocolate bar to create curls. Maraschino cherries on top give a bright, classic look and add a pop of color.
How Do I Get the Whipped Cream Just Right?
Whipping cream might seem simple, but getting fluffy, stable peaks needs a few tips:
- Use cold equipment: Chill your mixing bowl and beaters for about 15 minutes before whipping. Cold tools help cream whip faster and hold shape better.
- Check the cream temperature: The heavy cream should be cold from the fridge—it whips better when cold.
- Add sugar gradually: Beat the cream until it starts thickening, then slowly add powdered sugar and vanilla. This keeps the texture smooth and sweetened evenly.
- Look for stiff peaks: When you lift the whisk, the cream should hold firm peaks that stand straight up without drooping.
- Don’t overbeat: Stop whipping as soon as stiff peaks form to avoid turning cream into butter.
With these simple steps, your whipped cream will be perfectly fluffy and stable, making your Chocolate Cherry Cream Pie delicious and beautiful.
Equipment You’ll Need
- 9-inch pie dish – I suggest using a deep dish so the layers have room to shine and don’t spill over when slicing.
- Mixing bowls – A large bowl for whipping cream and smaller ones for preparing pudding and cherries; stainless steel or glass work best.
- Whisk or electric mixer – An electric mixer makes whipping cream quick and fluffy, but a whisk works if you’re patient.
- Vegetable peeler – Great for creating chocolate shavings, adding a nice decorative touch on top.
- Spoon or spatula – Helpful for spreading pudding and whipped cream evenly across the pie.
Flavor Variations & Add-Ins
- Use fresh or frozen cherries instead of canned for a more tart and natural flavor. Cook them down with a little sugar for a thicker topping.
- Replace dark chocolate pudding with milk chocolate for a sweeter, milder taste that kids especially enjoy.
- Add a splash of almond extract or liqueur (like cherry or Grand Marnier) to the pudding or whipped cream for extra flavor complexity.
- Mix chopped nuts such as almonds or pecans into the whipped cream or sprinkle on top for crunch and richness.
Chocolate Cherry Cream Pie
Ingredients You’ll Need:
For the Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Chocolate Pudding Layer:
- 1 1/2 cups sweetened dark chocolate pudding (about 3.9 oz instant pudding mix + milk, or homemade)
For the Cherry Topping:
- 1 can (21 oz) cherry pie filling or fresh cherries cooked with sugar and cornstarch to thicken
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Chocolate shavings or chopped chocolate pieces
- Maraschino cherries
How Much Time Will You Need?
Prepare the pie in about 20 minutes. The chilling time is important to allow the layers to set, so plan for at least 2 hours in the fridge before serving for best results.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
If your crust is store-bought and already baked, just let it sit at room temperature. If you’re baking your own crust, follow the recipe or package instructions and make sure the crust is completely cool before adding any filling.
2. Make the Chocolate Pudding:
For instant pudding, whisk the pudding mix with cold milk according to the package directions until thickened. If making homemade pudding, melt dark chocolate and combine it with a cooked pudding base made from milk, sugar, and cornstarch. Let it cool until thickened but not hard.
3. Fill the Pie Crust:
Spread the chocolate pudding evenly into the cooled crust. Use a spatula to smooth the top so it’s nice and even.
4. Add the Cherry Topping:
Carefully spoon the cherry pie filling over the pudding layer. Try to cover it fully so every bite has the lovely cherry flavor.
5. Whip the Cream:
In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This means when you lift the whisk, the cream stands up without drooping.
6. Top the Pie:
Spread or pipe the whipped cream over the cherry layer generously. This adds a light, fluffy finish to the pie.
7. Garnish:
Sprinkle chocolate shavings or chopped chocolate pieces on top for a luscious touch. Place a few maraschino cherries in the center to brighten the look and add a pop of color.
8. Chill the Pie:
Cover the pie and refrigerate it for at least 2 hours. This helps the layers set and lets the flavors blend beautifully.
9. Serve and Enjoy:
Slice the pie and enjoy the wonderful mix of creamy chocolate, sweet and tart cherries, and fluffy whipped cream. It’s a perfect dessert for any occasion!
Can I Use Frozen Cherries Instead of Canned Cherry Pie Filling?
Yes! Just thaw the frozen cherries and cook them gently with a bit of sugar and cornstarch to thicken before adding them to the pie. This will give you a fresh-tasting cherry layer.
How Long Can I Store Leftover Chocolate Cherry Cream Pie?
Store leftovers covered in the refrigerator for up to 3 days. For best texture, keep it chilled and avoid leaving it at room temperature for too long.
Can I Make the Pie Ahead of Time?
Absolutely! Prepare the pie a few hours or even a day ahead and refrigerate it to allow the flavors to meld. Just add the whipped cream topping close to serving time for extra freshness, if you prefer.
Is There a Dairy-Free Alternative for the Whipped Cream?
You can use coconut whipped cream or other plant-based whipped toppings as a dairy-free substitute. Make sure to chill the bowl and utensils well to get the best whipping results!
