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Decadent Chocolate Cherry Cream Pie

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A rich and creamy chocolate cherry cream pie with a buttery, flaky crust, perfect for celebrations and comforting desserts.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 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
  • 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)
  • Optional garnishes: chocolate shavings, fresh cherries, whipped cream

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice-cold water, stirring gently until dough just comes together. Avoid overworking.
  2. Chill the Dough: Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll Out and Bake the Crust: Roll dough into a 12-inch circle on a floured surface. Transfer to 9-inch pie dish, trim excess, and crimp edges if desired. Chill crust for 15 minutes.
  4. Blind Bake: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Cool completely.
  5. Make the Cherry Filling: In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Cook over medium heat, stirring until thickened and boiling gently, about 5-7 minutes. Cool completely.
  6. Prepare the Chocolate Cream: Heat 1 ½ cups heavy cream until steaming (not boiling). Remove from heat, stir in chocolate until melted and smooth. Refrigerate until cool but not set, about 20 minutes.
  7. Whip the Cream: In a chilled bowl, whip remaining ½ cup heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in cooled chocolate mixture until silky.
  8. Assemble the Pie: Spread cherry filling evenly over baked crust. Spoon or pipe chocolate cream on top and smooth. Chill at least 3 hours until set.
  9. Garnish and Serve: Garnish with chocolate shavings, fresh cherries, or whipped cream if desired. Slice with a sharp knife, wiping between cuts for clean edges.

Notes

Keep ingredients cold for flaky crust. Avoid overmixing dough. Blind bake crust to prevent sogginess. Fold chocolate into whipped cream gently. Chill pie well for clean slices. If chocolate cream is too soft after chilling, let sit at room temperature 10 minutes before slicing.

Nutrition

Keywords: chocolate cherry cream pie, flaky crust, homemade pie, chocolate dessert, cherry filling, easy pie recipe, holiday dessert

Find it online: https://blixfood.com/decadent-chocolate-cherry-cream-pie-recipe-easy-homemade-flaky-crust/