Description
Indulge in this luscious Chocolate Cherry Cream Pie, featuring a crunchy chocolate wafer crust, a sweet and tangy cherry filling, a silky bittersweet chocolate cream layer, and topped with fluffy whipped cream and elegant chocolate shavings. Perfectly balanced and decadent, this dessert is ideal for special occasions or anytime you crave a rich, fruit-infused treat.
Ingredients
Scale
Crust
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
Cherry Filling
- 4 cups fresh sweet cherries, pitted (or 2 cans (14.5 oz each) pitted cherries in water, drained)
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
Chocolate Cream Filling
- 1 ½ cups heavy cream
- 4 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Whipped Cream Topping
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate shavings (for garnish)
- Fresh cherries (for garnish, optional)
Instructions
- Prepare the crust: In a medium bowl, whisk together the chocolate wafer crumbs, granulated sugar, and salt. Pour in the melted butter and mix until crumbs are evenly moistened. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides. Chill in the refrigerator for at least 30 minutes or freeze for 15-20 minutes.
- Prepare the cherry filling: If using fresh cherries, pit them; if using canned cherries, drain and pat dry. In a medium saucepan, combine cherries, granulated sugar, cornstarch, and water. Bring to a simmer over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and stir in lemon juice and almond extract. Allow the filling to cool completely.
- Make the chocolate cream filling: Heat 1 ½ cups heavy cream in a medium saucepan until it just begins to simmer. Pour the hot cream over the finely chopped bittersweet chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy. Stir in unsalted butter, vanilla extract, and a pinch of salt. Cool slightly at room temperature for 15-20 minutes.
- Assemble the pie: Pour the cooled cherry filling into the prepared chocolate crust, spreading evenly. Gently pour the slightly cooled chocolate cream filling over the cherry layer. Refrigerate for at least 4 hours, preferably overnight, to set.
- Prepare whipped cream topping: Chill the mixing bowl and beaters in the freezer for 15-20 minutes. In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Spread the whipped cream evenly over the top of the set chocolate cream filling.
- Garnish and serve: Decorate the whipped cream with chocolate shavings and fresh cherries if desired. Slice and serve chilled. Store leftovers in the refrigerator.
Notes
- For best results, use fresh sweet cherries in season. Canned cherries can be used as a convenient alternative.
- Chilling the crust before filling helps it hold its shape and prevents sogginess.
- The chocolate cream filling must cool slightly before layering to avoid melting the cherry layer.
- Refrigerate the pie for several hours or overnight to allow the layers to firm up properly.
- Store any leftover pie covered in the refrigerator and consume within 3 days.
