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.