Decadent Chocolate Cherry Cream Pie Recipe Easy Homemade Flaky Crust

Let me tell you, the scent of rich chocolate mingling with sweet cherries, all wrapped up in a buttery, flaky crust fresh from the oven, is enough to make anyone’s mouth water. The first time I baked this decadent chocolate cherry cream pie, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, the way the silky chocolate cream contrasts with the pop of tart cherry filling tucked inside that golden crust feels like a warm hug on a chilly afternoon.

When I was knee-high to a grasshopper, our family had a tradition of baking fruit pies every holiday. Years ago, during a rainy weekend, I stumbled upon this combination, trying to recreate a dessert I’d tasted at a local bakery. What I didn’t expect was how quickly it became a staple for family gatherings and gifting. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). You know what? It’s dangerously easy to make yet tastes like pure, nostalgic comfort.

This decadent chocolate cherry cream pie with flaky crust is perfect for potlucks, sweet treats for your kids, or even to brighten up your Pinterest cookie board with a show-stopping dessert. I’ve tested this recipe multiple times—in the name of research, of course—and it’s now a go-to that I’m excited to share with you. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After making this decadent chocolate cherry cream pie countless times, I can say it’s a winner for so many reasons. Here’s why this recipe stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Celebrations: Great for holidays, family dinners, or just when you want to treat yourself to something special.
• Crowd-Pleaser: Kids and adults alike rave about the creamy chocolate filling paired with tart cherries and that flaky crust.
• Unbelievably Delicious: The texture combo of silky cream, juicy cherries, and crispy crust is pure decadence with every bite.

This isn’t just another chocolate cherry pie—it’s the best version I’ve found. The secret? Blending rich cream and dark chocolate until ultra-smooth and folding in a luscious cherry filling that balances sweetness and tang perfectly. The crust? Flaky, buttery, and tender thanks to old-fashioned techniques (no shortcuts here!). This recipe feels like comfort food reimagined—faster, easier, but with all the soul-soothing satisfaction you crave.

Whether you want to impress guests without stress or need a memorable dessert to end your day, this pie’s got you covered. It’s the kind of recipe that makes you close your eyes after the first bite and smile.

What Ingredients You Will Need

This decadent chocolate cherry cream pie uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with the fresh cherries adding a seasonal touch. Here’s what you’ll need:

• For the Flaky Crust:
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed (I recommend using European-style butter for the best flavor)
  • 3-4 tablespoons ice-cold water
• For the Chocolate Cream Filling:
  • 1 ½ cups (360ml) heavy cream, chilled
  • 1 cup (170g) bittersweet chocolate chips or chopped dark chocolate (60-70% cocoa recommended)
  • ⅓ cup (40g) powdered sugar
  • 1 teaspoon pure vanilla extract
• For the Cherry Filling:
  • 2 cups (300g) fresh or frozen pitted cherries
  • ½ cup (100g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract (optional but recommended for that extra cherry kick)
• Optional Garnishes:
  • Chocolate shavings
  • Fresh cherries
  • Whipped cream

For substitutions, you can swap all-purpose flour with a gluten-free blend if needed (I’ve tried Bob’s Red Mill 1-to-1 with great results). If you want a dairy-free version, use coconut cream instead of heavy cream and a dairy-free butter substitute. Frozen cherries work just as well as fresh, especially in winter, but drain excess juice to keep the crust flaky.

Equipment Needed

• 9-inch (23cm) pie dish – glass or ceramic works best for even baking
• Mixing bowls – one large for dough, another for filling
• Rolling pin – a small or medium one for easy control
• Whisk or electric mixer – to whip the cream efficiently
• Medium saucepan – for cooking cherry filling
• Rubber spatula – great for folding chocolate into cream
• Fine mesh sieve (optional) – to sift powdered sugar and keep the cream smooth
• Pastry brush (optional) – for brushing crust with egg wash if you like a golden finish

If you don’t have a rolling pin, you can use a clean wine bottle or a smooth glass. For whipping cream, a hand whisk works fine but takes a bit longer than an electric mixer. I personally keep a silicone spatula on hand for all my mixing needs—it’s a game changer for gentle folding without deflating the cream.

Preparation Method

1. Prepare the Pie Crust: In a large bowl, whisk together 1 ¼ cups (160g) all-purpose flour and ½ teaspoon salt. Add 8 tablespoons (113g) cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add 3 tablespoons ice-cold water, one tablespoon at a time, stirring gently until the dough just comes together. Avoid overworking to keep the crust flaky.
2. Chill the Dough: Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting time helps relax gluten and firm the butter for a tender crust.
3. Roll Out and Bake the Crust: On a lightly floured surface, roll the dough into a 12-inch (30cm) circle. Transfer carefully to your 9-inch (23cm) pie dish, gently pressing it into the edges. Trim excess dough, and crimp the edges if you like a decorative finish. Chill the crust for 15 minutes to prevent shrinking during baking.
4. Blind Bake: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights. Bake another 10 minutes or until the crust is golden and set. Let cool completely on a wire rack.
5. Make the Cherry Filling: In a medium saucepan, combine 2 cups (300g) pitted cherries, ½ cup (100g) granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and ½ teaspoon almond extract. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and let cool completely.
6. Prepare the Chocolate Cream: Heat 1 ½ cups (360ml) heavy cream in a small saucepan until just steaming (do not boil). Remove from heat and stir in 1 cup (170g) bittersweet chocolate until melted and smooth. Refrigerate this mixture until cool but not set, about 20 minutes.
7. Whip the Cream: In a chilled bowl, whip the remaining ½ cup (120ml) heavy cream with ⅓ cup (40g) powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream until well combined and silky.
8. Assemble the Pie: Spread the cooled cherry filling evenly over the baked pie crust. Then, carefully spoon or pipe the chocolate cream on top, smoothing it out with an offset spatula. Chill the pie for at least 3 hours or until set.
9. Garnish and Serve: Just before serving, garnish with chocolate shavings, fresh cherries, or extra whipped cream if desired. Slice with a sharp knife, wiping between cuts for clean edges.

Tip: If your chocolate cream seems too soft after chilling, let it sit at room temperature for 10 minutes before slicing. This helps prevent cracking or breaking.

Cooking Tips & Techniques

Getting that perfect flaky crust and silky chocolate cream can feel intimidating at first, but here are some tips I’ve learned along the way:

• Keep Everything Cold: Cold butter and water are your best friends for flaky pie crust. Warm ingredients make the dough tough and sticky.
• Don’t Overmix the Dough: Stop mixing as soon as the dough comes together. Overworking develops gluten, resulting in a chewy crust instead of tender.
• Blind Bake Thoroughly: Pre-baking the crust prevents sogginess from the cherry filling. Use pie weights to hold the dough in place and avoid bubbling.
• Temper the Chocolate: Warm the cream and pour it over the chocolate gradually to avoid lumps—stir gently until silky smooth.
• Fold, Don’t Stir: When combining whipped cream and chocolate ganache, fold gently to keep it light and airy.
• Watch Cherry Filling Thickness: The cornstarch should thicken the fruit mixture nicely. If it’s too runny, cook a bit longer; too thick, add a splash of water.
• Chill Well: This pie needs time to set properly in the fridge. Patience here pays off with neat slices and clean layers.

I once rushed the chilling step and ended up with a messy slice—lesson learned! Also, multitask by prepping the cherry filling while the crust chills to save time.

Variations & Adaptations

You can customize this decadent chocolate cherry cream pie to fit different preferences or dietary needs:

• Dietary: Swap the all-purpose flour for almond or oat flour for a gluten-free crust option. Use coconut cream as a substitute for heavy cream to make it dairy-free.
• Seasonal: Instead of cherries, try fresh raspberries or sliced strawberries for a bright twist. In winter, frozen cherries work perfectly when drained well.
• Flavor: Add a splash of coffee or espresso powder to the chocolate cream for a mocha flair. For a boozy kick, stir in a tablespoon of cherry liqueur or brandy into the cherry filling.

One time, I swapped almond extract for orange zest in the cherry filling—surprisingly delightful! If you want to make mini pies or tartlets, just adjust the crust and filling quantities accordingly, and bake slightly less time.

Serving & Storage Suggestions

This decadent chocolate cherry cream pie is best served chilled or slightly cool. The silky chocolate cream should be firm but not cold and hard—let it sit out for 10 minutes if you pulled it straight from the fridge. Slice carefully with a sharp serrated knife for clean cuts.

Pair it with a cup of strong coffee, a glass of cold milk, or even a dessert wine like a late harvest Zinfandel for an indulgent experience. Fresh mint leaves or a dusting of cocoa powder make for pretty garnishes that add a little something extra.

Store leftover pie covered tightly in the fridge for up to 3 days. The flavors meld beautifully over time, so it tastes even better the next day. If you want to freeze the pie, wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving, and whip a fresh batch of cream topping to freshen it up.

Nutritional Information & Benefits

Per slice (based on 8 servings), this decadent chocolate cherry cream pie provides roughly:

Calories	350-400 kcal
Fat	25g (mostly from butter and cream)
Carbohydrates	30g (includes natural sugars from cherries)
Protein	4g
Fiber	2g

Cherries bring antioxidants and anti-inflammatory benefits, while dark chocolate offers heart-healthy flavonoids. Using real butter and cream means you’re getting natural fats that help with satiety and absorption of fat-soluble vitamins. For those watching sugar intake, you can reduce granulated sugar or swap for a natural sweetener like maple syrup (adjust baking times accordingly).

Allergens include gluten, dairy, and eggs (in some crust recipes if you add egg wash). Always check labels if you have sensitivities. From my wellness perspective, this pie is a treat worth savoring mindfully—comfort and joy in every bite.

Conclusion

This decadent chocolate cherry cream pie with flaky crust is truly worth making if you want a dessert that feels special without the fuss. It’s rich, satisfying, and brings together the perfect balance of textures and flavors that delight every time. Feel free to tweak the fillings, try different crust flours, or add your personal twist—this recipe welcomes creativity!

Personally, I love how this pie combines nostalgic flavors with a little bit of show-stopping flair. It’s become my go-to when I want to impress guests or just treat myself after a long day. Give it a try and see how it fits into your baking repertoire.

If you make this pie, I’d love to hear how you adapted it or any tips you discovered. Please leave a comment below, share with your friends, or tag me on social media. Happy baking!

Frequently Asked Questions

Can I use frozen cherries for the cherry filling?

Yes! Frozen cherries work well, especially out of season. Just thaw and drain excess liquid before cooking to avoid a soggy crust.

How do I keep my pie crust flaky and from shrinking?

Keep your dough cold, avoid overworking it, and chill the crust before baking. Blind bake it with weights to hold its shape.

Can I make this pie ahead of time?

Absolutely. Assemble and chill it for up to 24 hours before serving. Just add garnishes fresh before slicing.

What can I substitute for heavy cream in the chocolate filling?

Coconut cream is a great dairy-free option, though the texture might be slightly different. For a lighter version, try half-and-half, but the filling will be less rich.

How long does the pie keep after baking?

Store it covered in the fridge for up to 3 days. The flavors improve after resting, but it’s best enjoyed within a few days.

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