Chocolate Cherry Cream Pie, a dessert that whispers of indulgence and celebration, is about to become your new favorite obsession. Imagine sinking your fork into a cloud of creamy chocolate, punctuated by bursts of sweet and tart cherries, all nestled in a flaky, buttery crust. Sounds divine, doesn’t it?
While the exact origins of Chocolate Cherry Cream Pie are a bit hazy, the combination of chocolate and cherries has a long and storied history, particularly in European confectionery. Cherries, often associated with abundance and good fortune, have been paired with rich chocolate for centuries, creating a symphony of flavors that tantalizes the taste buds. This pie takes that classic pairing and elevates it to a whole new level of decadent delight.
What makes this pie so irresistible? It’s the perfect balance of textures and tastes. The smooth, velvety chocolate cream filling contrasts beautifully with the juicy, slightly tangy cherries. The buttery, crisp crust provides a satisfying foundation, tying all the elements together in perfect harmony. Plus, it’s surprisingly easy to make, making it ideal for both special occasions and those moments when you simply need a little bit of chocolatey, cherry-filled comfort. Get ready to experience pie perfection!
Ingredients:
- For the Chocolate Crust:
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- For the Cherry Filling:
- 4 cups fresh or frozen pitted cherries (if frozen, thaw and drain well)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
- Pinch of salt
- For the Chocolate Cream:
- 1 ½ cups heavy cream
- 4 ounces bittersweet chocolate, finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish (optional):
- Chocolate shavings
- Fresh cherries
Preparing the Chocolate Crust:
- Combine the dry ingredients: In a medium bowl, combine the chocolate wafer crumbs, granulated sugar, and salt. Make sure everything is evenly distributed. I like to use a whisk to ensure the sugar and salt are well incorporated.
- Add the melted butter: Pour the melted butter into the bowl with the dry ingredients. Stir until the mixture is evenly moistened and resembles wet sand. This is crucial for the crust to hold together properly.
- Press into the pie plate: Press the chocolate crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. I find that using the bottom of a measuring cup helps to create a smooth and even crust.
- Chill the crust: Cover the pie plate with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the butter to solidify and the crust to set, preventing it from crumbling when you add the filling. You can also bake the crust at 350°F (175°C) for 8-10 minutes for a firmer crust, but chilling works just fine!
Making the Cherry Filling:
- Combine cherries, sugar, and cornstarch: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Gently stir to coat the cherries evenly with the cornstarch mixture. This will help thicken the filling as it cooks.
- Add water, lemon juice, and salt: Add the water, lemon juice, and a pinch of salt to the saucepan. Stir to combine all the ingredients. The lemon juice brightens the cherry flavor and adds a nice tang.
- Cook the filling: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Once it simmers, continue to cook for about 5-7 minutes, or until the filling has thickened and the cherries are tender. Be sure to stir frequently to prevent the filling from sticking to the bottom of the pan and burning.
- Stir in almond extract: Remove the saucepan from the heat and stir in the almond extract. The almond extract enhances the cherry flavor beautifully.
- Cool the filling: Let the cherry filling cool slightly before pouring it into the prepared chocolate crust. This prevents the crust from becoming soggy.
- Pour into crust and chill: Pour the slightly cooled cherry filling into the chilled chocolate crust. Spread it evenly. Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the filling to set completely.
Preparing the Chocolate Cream:
- Heat the heavy cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil! You want it hot enough to melt the chocolate but not scald the cream.
- Pour over chocolate: Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for about 1 minute to allow the chocolate to melt.
- Whisk until smooth: Gently whisk the chocolate and cream together until the chocolate is completely melted and the mixture is smooth and glossy. Be patient and whisk slowly to avoid incorporating too much air.
- Add sugar, vanilla, and salt: Add the granulated sugar, vanilla extract, and a pinch of salt to the chocolate mixture. Whisk until everything is well combined. The sugar adds sweetness, the vanilla enhances the chocolate flavor, and the salt balances the sweetness.
- Chill the chocolate cream: Cover the bowl with plastic wrap and refrigerate the chocolate cream for at least 2 hours, or until it is completely chilled. This is essential for the cream to whip properly. I often chill it overnight for the best results.
- Whip the chocolate cream: Once the chocolate cream is thoroughly chilled, use an electric mixer (either a stand mixer or a hand mixer) to whip the cream until stiff peaks form. Be careful not to overwhip, as it can turn into butter. Start on low speed and gradually increase to medium-high speed. Watch closely and stop when you reach stiff peaks.
Assembling the Pie:
- Spread the chocolate cream: Remove the chilled cherry pie from the refrigerator. Gently spread the whipped chocolate cream evenly over the top of the cherry filling. You can create swirls or a smooth surface, depending on your preference.
- Garnish (optional): If desired, garnish the pie with chocolate shavings and fresh cherries. This adds a beautiful finishing touch.
- Chill before serving: Refrigerate the assembled pie for at least 30 minutes before serving to allow the chocolate cream to set slightly. This will make it easier to slice and serve.
- Slice and serve: Slice the Chocolate Cherry Cream Pie and serve chilled. Enjoy! This pie is best enjoyed within 2-3 days, as the crust may soften over time.
Conclusion:
This Chocolate Cherry Cream Pie isn’t just dessert; it’s an experience. From the satisfying crunch of the chocolate cookie crust to the burst of sweet cherries nestled in a cloud of creamy chocolate filling, every bite is a symphony of textures and flavors. I truly believe this pie deserves a spot on your baking bucket list. It’s rich, decadent, and surprisingly easy to make, making it the perfect showstopper for any occasion, or even just a special treat for yourself.
But why is this pie a must-try? It’s the perfect balance of sweet and tart, the creamy and crunchy, the familiar and the unexpected. The chocolate cookie crust adds a depth of flavor that complements the cherries beautifully, and the homemade chocolate cream filling is so much better than anything you can buy in a store. Plus, the visual appeal is undeniable – that deep, dark chocolate topped with vibrant red cherries is simply irresistible.
Looking for serving suggestions? A dollop of freshly whipped cream is always a welcome addition, or you could try a scoop of vanilla ice cream for a classic pairing. For a more sophisticated touch, consider a drizzle of dark chocolate sauce or a sprinkle of shaved chocolate. And if you’re feeling adventurous, a dusting of cocoa powder or a few chopped pistachios can add a touch of elegance.
Want to get creative with variations? Absolutely! Feel free to experiment with different types of cherries – Rainier cherries would add a beautiful golden hue and a slightly different flavor profile. You could also add a touch of almond extract to the filling for a subtle marzipan flavor that complements the cherries perfectly. Or, if you’re a fan of spice, a pinch of cinnamon or nutmeg in the crust or filling can add a warm and inviting touch. For a vegan version, use a vegan chocolate cookie crust, a plant-based cream alternative for the filling, and a vegan whipped topping. The possibilities are endless!
I’m so excited for you to try this recipe. I poured my heart into perfecting it, and I know you’ll love it as much as I do. Don’t be intimidated by the multiple layers – each step is simple and straightforward, and the end result is well worth the effort.
So, what are you waiting for? Preheat that oven, gather your ingredients, and get ready to create a Chocolate Cherry Cream Pie masterpiece. I promise you won’t regret it. And most importantly, have fun! Baking should be a joyful experience, so relax, put on some music, and enjoy the process.
Once you’ve made this pie, I’d love to hear about your experience. Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your baking adventures. Happy baking! I hope this recipe becomes a cherished favorite in your home, just as it is in mine.
Chocolate Cherry Cream Pie: A Decadent Dessert Recipe
A decadent pie featuring a chocolate wafer crust, a sweet and tangy cherry filling, and a rich chocolate cream topping. Perfect for special occasions or a delightful dessert.
Ingredients
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Instructions
- Combine chocolate wafer crumbs, granulated sugar, and salt in a medium bowl.
- Pour melted butter into the bowl and stir until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Cover and refrigerate for at least 30 minutes (or bake at 350°F (175°C) for 8-10 minutes).
- Combine cherries, granulated sugar, and cornstarch in a medium saucepan.
- Add water, lemon juice, and salt to the saucepan.
- Cook over medium heat, stirring constantly, until the filling thickens and the cherries are tender (about 5-7 minutes).
- Remove from heat and stir in almond extract.
- Let the cherry filling cool slightly.
- Pour the filling into the chilled crust, spread evenly, cover with plastic wrap (pressing onto the surface), and refrigerate for at least 3 hours (preferably overnight).
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Place chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 1 minute.
- Whisk until the chocolate is completely melted and the mixture is smooth.
- Add granulated sugar, vanilla extract, and salt. Whisk until well combined.
- Cover and refrigerate for at least 2 hours (or overnight).
- Use an electric mixer to whip the chilled cream until stiff peaks form.
- Spread the whipped chocolate cream evenly over the cherry filling.
- Garnish with chocolate shavings and fresh cherries.
- Refrigerate for at least 30 minutes before serving.
- Slice and serve chilled. Best enjoyed within 2-3 days.
Notes
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