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Chocolate Cherry Pie
Chocolate cherry pie is an easy no-bake pie featuring a soft chocolate cookie crust filled with rich whipped cream, velvety cream cheese, and tart cherry filling.
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Chocolate cherry pie is a cool and creamy no-bake pie bursting with tart cherries and chocolate chips. With all the flavors of a black forest cake, every bite of this indulgent cherry pie offers a mix of crunchy and creamy textures and is filled with an abundance of fruity flavor. Creamy whipped cream, rich cream cheese, and cherry filling are all set on top of a chocolate-y crust for an utterly irresistible no-bake treat.
No Bake Coconut Cream Pie, Hershey Pie, and Pecan Cream Pie are three more scrumptious creamy no-bake pies that you will love.
Chocolate Cherry Pie Ingredients
You will need:
- 9-inch chocolate pie crust
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 21 ounce can of cherry pie filling
- 8 ounces Cool Whip, plus more for topping the pie
- 1½ cups semi-sweet mini chocolate chips, divided
- Maraschino cherries, for optional decoration
PRO TIP: If you want Cool Whip to top the pie, purchase a 16-ounce tub. You will need 8 ounces for the pie itself and then can use the remaining to pipe swirls on top of the pie for decoration, as shown. You can also slice the pie and serve it with a dollop of whipped topping.
Substitutions and Additions
COOL WHIP: Alternately, whip 1 cup of heavy cream with a few tablespoons of powdered sugar until stiff peaks form. Use this whipped cream for piping or topping the pie.
How to Make Chocolate Cherry Pie
PRO TIP: Make sure the cream cheese is softened and the Cool Whip is completely thawed so that the ingredients will combine smoothly and you don’t end up with lumps in the pie.
STEP ONE: In a medium mixing bowl, beat together softened cream cheese and powdered sugar until light and creamy.
STEP TWO: Use a spatula to stir in the cherry pie filling, and then fold in the Cool Whip.
STEP THREE: Fold in 1 cup of mini chocolate chips until evenly distributed.
STEP FOUR: Spread the filling into the chocolate pie crust.
PRO TIP: Place your crust in the foil pie pan inside a glass pie plate for added stability when transporting it to and from the fridge.
STEP FIVE: Refrigerate for 3 to 4 hours to set the pie. Top with dollops or piped swirls of Cool Whip and the remaining mini chocolate chips. Add maraschino cherries to the decoration or serve alongside.
How to Serve Chocolate Cherry Pie
This delightful no-bake dessert comes together in minutes and would make a quick and easy choice after dinner during the week. It’s also a perfect pie for making ahead of time! Already completely delicious, you can make this dessert unforgettable by serving it with a scoop of ice cream and a cup of rich hot coffee or creamy hot chocolate.
Storage
IN THE FRIDGE: This dreamy pie can be stored in the refrigerator for 2 to 3 days. If the pre-made pie crust comes with a plastic insert, flip it over and use it to cover your leftover pie.
IN THE FREEZER: Store this delicious pie in the freezer for up to 1 month. Let thaw in the fridge overnight before you plan to serve the pie.
Chocolate cherry pie is a creamy and decadent dessert that is sure to satisfy your sweet tooth. The soft chocolate cookie crust is filled with rich whipped cream, velvety cream cheese, and tart cherry filling. The subtly rich flavors of chocolate pair perfectly with the sweet and tart mix of the cherries for a delectable no-bake chocolate cherry pie.
FREQUENTLY ASKED QUESTIONS
Can I make this dessert ahead of time?
This easy pie is best made ahead since it needs to chill in the fridge for about 4 hours before serving it.
Can I freeze this pie?
This easy chocolate pie can be frozen, well-wrapped, for up to a month.
Can I use a different type of crust for this recipe?
You could use Nilla wafers or a graham cracker crust in place of the chocolate cookie crust for this easy dessert.
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Chocolate Cherry Pie
Chocolate cherry pie is an easy no-bake pie featuring a soft chocolate cookie crust filled with rich whipped cream, velvety cream cheese, and tart cherry filling.
Ingredients
- 9- inch chocolate pie crust
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 21 ounce can of cherry pie filling
- 8 ounces Cool Whip plus more for topping the pie
- 1½ cups semi-sweet mini chocolate chips divided
- Maraschino cherries for optional decoration
Instructions
- In a medium mixing bowl, beat together softened cream cheese and powdered sugar until light and creamy.
- Use a spatula to stir in the cherry pie filling, and then fold in the Cool Whip.
- Fold in 1 cup of mini chocolate chips until evenly distributed.
- Spread the filling into the chocolate pie crust.
- Refrigerate for 3 to 4 hours to set the pie. Top with dollops or piped swirls of Cool Whip and the remaining mini chocolate chips. Add maraschino cherries to the decoration or serve alongside.
Notes
If you want Cool Whip to top the pie, purchase a 16-ounce tub. You will need 8 ounces for the pie itself and then can use the remaining to pipe swirls on top of the pie for decoration, as shown. You can also slice the pie and serve it with a dollop of whipped topping.
Make sure the cream cheese is softened and the Cool Whip is completely thawed so that the ingredients will combine smoothly and you don’t end up with lumps in the pie.
Place your crust in the foil pie pan inside a glass pie plate for added stability when transporting it to and from the fridge.
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