Chocolate Cherry Cream Pie

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I’m a sucker for any dessert that combines rich chocolate with tart cherries, and that’s exactly what this Chocolate Cherry Cream Pie delivers. The first time I made it, I wasn’t sure if the bold flavors would complement each other or compete—but one bite, and I was completely hooked. The creamy chocolate layer melts into the juicy cherry filling, and the crisp buttery crust holds it all together like a dream. And don’t even get me started on the whipped cream and chocolate chips on top. It’s like every texture and taste sensation is packed into one glorious slice.

This pie quickly became a go-to for special occasions and casual weeknights alike. It doesn’t require a ton of effort, but it looks impressive and tastes like something from a high-end bakery. The layers build beautifully: tart cherry base, smooth chocolate mousse, airy whipped cream, and a finishing touch of sweet-tart cherries and chocolate chips on top. If you’re craving something indulgent yet refreshing, this is your new favorite dessert.

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Why You’ll Love This Chocolate Cherry Cream Pie

This pie has everything you could possibly want from a dessert—texture, flavor, and visual appeal. The tart cherries cut through the richness of the chocolate, creating a perfect balance. You get crunch from the crust, creaminess from the mousse, and a soft burst from the cherries. It’s no-bake (aside from the crust, if you’re making that from scratch), which means less fuss and more pie in your life. Perfect for summer gatherings, holiday tables, or anytime you want a dessert that impresses without the stress.

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What Kind of Crust Should I Use for Chocolate Cherry Cream Pie?

For this pie, a classic buttery pie crust works wonderfully—either homemade or store-bought. If you’re looking for a shortcut, a pre-baked pastry shell will save time without sacrificing flavor. I personally prefer a traditional pie crust baked until golden and crisp, which gives a sturdy base for all the luscious layers. If you’re a fan of contrast, a graham cracker or chocolate cookie crust can add a sweeter or more intense chocolatey bite. Just make sure whatever crust you choose is fully baked and cooled before filling—it makes a big difference in the final texture.

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Options for Substitutions

• Crust Options: Swap the classic pastry crust with a chocolate graham cracker crust for more decadence, or try an Oreo crust for a rich, cookie twist.
• Cherry Filling: Use canned cherry pie filling for convenience, or make your own using fresh or frozen cherries simmered with a little sugar and cornstarch.
• Chocolate Layer: While chocolate pudding mix is the fastest option, you can also use homemade chocolate mousse if you’re feeling fancy—or even layer in Nutella for a hazelnut spin.
• Whipped Topping: Store-bought whipped topping is a time-saver, but nothing beats freshly whipped cream with a hint of vanilla.
• Chocolate Chips: Mini chips, shavings, or curls can all add texture and drama to the top. You can even try white chocolate or dark chocolate depending on your preference.
• Cherries on Top: Maraschino cherries add a classic pop, but you can also use fresh pitted cherries or preserved ones in syrup for a more rustic finish.

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Ingredients for This Chocolate Cherry Cream Pie

• Pie Crust
  A fully baked and cooled pie crust forms the essential base. It holds up all the layers and adds a golden, buttery crunch that contrasts the creamy fillings.
• Cherry Pie Filling
  This layer brings the tart, fruity element that balances out the sweetness of the chocolate. You can use canned or homemade—just make sure it’s thick and packed with cherries.
• Chocolate Pudding Mix
  Instant chocolate pudding creates a smooth, rich mousse-like texture. It sets quickly and pairs perfectly with the cherries.
• Cold Milk
  Needed to activate the pudding mix. Cold milk helps the pudding thicken quickly and gives it that silky consistency.
• Whipped Topping or Whipped Cream
  This fluffy layer lightens everything up and adds a creamy, dreamy finish to the pie.
• Maraschino Cherries or Fresh Cherries
  Topping the pie with these bright red cherries adds color, flavor, and a little extra sweetness right at the end.
• Chocolate Chips
  Sprinkled on top for crunch, richness, and visual appeal. They tie the whole chocolate experience together and make every bite a little more exciting.

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Step 1: Prepare the Pie Crust

If you’re using a homemade pie crust, blind bake it until golden brown and let it cool completely. A store-bought pre-baked crust also works—just ensure it’s crisp and cool before layering.

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Step 2: Add the Cherry Layer

Spread a generous layer of cherry pie filling evenly across the bottom of the crust. This will be the fruity foundation of your pie, so don’t skimp!

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Step 3: Mix the Chocolate Pudding

In a medium bowl, whisk the chocolate pudding mix with cold milk until it thickens. Let it sit for a minute or two to firm up, then spread it gently over the cherry layer.

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Step 4: Add the Whipped Topping

Spoon the whipped topping (or freshly whipped cream) over the chocolate layer. Use a spatula to smooth it out in a thick, fluffy layer.

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Step 5: Decorate the Top

Place cherries on top of the whipped layer—scatter them or arrange in a pattern. Then sprinkle chocolate chips generously over everything for that final flourish.

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Step 6: Chill the Pie

Refrigerate the pie for at least 4 hours to help the layers set and the flavors meld. Overnight chilling is even better if you can wait!

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How Long to Cook the Chocolate Cherry Cream Pie

The great news? There’s barely any cooking involved. If your crust is already baked, the rest is a no-bake process:

• Pie Crust: 12–15 minutes (if baking from scratch) at 375°F until golden.
• Chill Time: At least 4 hours in the fridge to set the pudding and help the layers hold together when sliced.

You could technically serve it sooner, but for clean slices and the best flavor blend, chilling is key.

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Tips for Perfect Chocolate Cherry Cream Pie

• Use Cold Milk: When mixing the pudding, make sure the milk is straight from the fridge. Warm milk won’t set the pudding properly.
• Cool the Crust Fully: Don’t rush this part. A warm crust can melt your pudding and whipped topping, ruining the layers.
• Even Layers Matter: Use a spatula to spread each layer evenly. It’s not just about looks—this keeps the flavors balanced in every bite.
• Homemade Whipped Cream Wins: If you have time, whip your own cream with a touch of vanilla. It’s richer and less sweet than store-bought.
• Chill Long Enough: Be patient. The longer it chills, the more stable and delicious your pie will be.
• Sharp Knife for Slicing: Dip a sharp knife in hot water, wipe it dry, and slice—it helps get those beautiful, clean cuts without dragging the layers.

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Watch Out for These Mistakes While Cooking

• Using Warm Ingredients: If your crust, pudding, or whipped cream is warm, your layers will melt together instead of staying distinct. Always let everything cool properly before assembling.
• Not Chilling Long Enough: Rushing the chill time means your pie won’t set and will fall apart when slicing. Four hours is the minimum, overnight is ideal.
• Overfilling the Crust: Be mindful of how much filling you use, especially with a store-bought crust. Overfilling leads to spills and mess.
• Using the Wrong Pudding: Instant pudding is essential here. Cook-and-serve pudding won’t set the same way unless you cook and cool it properly first.
• Skipping the Layer Order: The cherry layer should always go on the bottom. If you reverse the order, the fruit will slide around and make the pie soggy.
• Slicing Too Soon: Give the pie time to firm up. Cutting it too early leads to messy, collapsing slices.

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What to Serve With Chocolate Cherry Cream Pie?

Coffee or Espresso

The boldness of coffee pairs beautifully with the chocolate and balances the sweetness.

Vanilla Ice Cream

Add a scoop on the side for an extra creamy touch and a hot–cold contrast.

Fresh Berries

Strawberries, raspberries, or blueberries bring a fresh, tart bite to the plate.

Sparkling Wine or Prosecco

A glass of bubbly complements the fruity cherry layer and makes dessert feel extra celebratory.

Dark Chocolate Bark

Add a few shards on the side for guests who really love chocolate.

Toasted Almonds or Pecans

A sprinkle of toasted nuts adds crunch and a nutty layer that works surprisingly well with cherry and chocolate.

Mint Leaves

A few fresh mint sprigs on the plate or pie give it a refreshing contrast—and they look gorgeous.

Whipped Cream Rosettes

If you have extra whipped cream, pipe a few rosettes on each slice just before serving.

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Storage Instructions

Chocolate Cherry Cream Pie stores beautifully if handled right. After serving, cover any leftovers tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 4 days. The whipped topping may start to deflate slightly after the first two days, but the flavors will still be delicious.

Avoid freezing the pie once assembled—the texture of the pudding and whipped cream won’t hold up well. If you’d like to prep ahead, you can bake the crust and refrigerate it, then assemble the layers fresh the day before serving.

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Estimated Nutrition

Please note this is an approximate breakdown per slice (based on 8 slices from one pie):

• Calories: 380
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 35mg
• Sodium: 290mg
• Carbohydrates: 49g
• Fiber: 2g
• Sugars: 29g
• Protein: 4g

Keep in mind the actual values will vary depending on the crust type, pudding brand, and whether you use homemade or store-bought whipped topping.

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Frequently Asked Questions

Can I use fresh cherries instead of cherry pie filling?

Yes, but you’ll need to cook them down with sugar and cornstarch to create a thick, jam-like consistency—otherwise, the filling will be too runny.

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What if I don’t have chocolate pudding mix?

You can substitute with homemade chocolate mousse or ganache. Just be sure it’s thick enough to hold its shape and won’t soak into the crust.

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Is it okay to make this pie a day ahead?

Absolutely! In fact, making it the day before gives the layers time to set and the flavors time to meld. Just keep it chilled and covered.

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Can I make this pie gluten-free?

Yes—use a gluten-free pie crust and double-check that your pudding mix and cherry filling are certified gluten-free.

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How do I keep the whipped cream from melting?

Use stabilized whipped cream (with a touch of gelatin or powdered sugar), or keep the pie refrigerated until right before serving.

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Can I add alcohol to this recipe?

Sure! A splash of kirsch, amaretto, or cherry liqueur in the cherry filling or whipped cream adds a delicious adult twist.

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Do I need to blind-bake the crust?

If you’re using a raw pastry crust, yes—blind baking keeps it crisp and prevents sogginess. Skip this step only if using a pre-baked or cookie crust.

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How long will leftovers stay good?

When stored properly in the fridge, the pie stays fresh for up to 4 days. Just note the whipped topping may soften slightly after a couple of days.

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Conclusion

Chocolate Cherry Cream Pie is that kind of dessert that feels both nostalgic and exciting all at once. It’s got bold flavor, creamy texture, and a show-stopping look—without needing complicated steps or ingredients. Whether you’re making it for a holiday table, birthday, or just a sweet midweek treat, it delivers every time. I always end up with guests asking for the recipe and sneaking an extra slice. It’s indulgent, easy, and unforgettable. If you love chocolate and cherries, this is your dessert soulmate.

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