Description

Indulge in a rich and decadent Chocolate Cherry Cream Pie, featuring a crisp chocolate wafer crust, luscious cherry filling, silky chocolate cream, and fluffy whipped cream topping. This showstopper dessert is perfect for special occasions or satisfying your sweet tooth with layers of chocolate and fresh cherries.

Ingredients

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)

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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 the crumbs are evenly moistened. Press the crumb 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 to set.
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 the mixture thickens, about 5-7 minutes. Remove from heat, then stir in lemon juice and almond extract. Let the cherry filling cool completely.
Make the chocolate cream filling: In a medium saucepan, heat 1 ½ cups heavy cream until it just begins to simmer. Pour the hot cream over the finely chopped bittersweet chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until smooth and glossy. Stir in unsalted butter, vanilla extract, and a pinch of salt. Allow it to cool at room temperature for 15-20 minutes until slightly thickened but still pourable.
Assemble the pie: Pour the cooled cherry filling into the prepared chocolate crust, spreading it evenly. Gently pour the slightly cooled chocolate cream filling over the cherry layer. Place the pie in the refrigerator and chill for at least 4 hours or preferably overnight to set the fillings.
Prepare the whipped cream topping: Chill a mixing bowl and beaters in the freezer for 15-20 minutes. Then, in the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
Finish the pie: Spread the whipped cream evenly over the top of the chocolate cream filling. Garnish generously with chocolate shavings and fresh cherries if desired. Slice and serve chilled. Store any leftovers covered in the refrigerator.

Notes

You can substitute fresh cherries with canned cherries if fresh are unavailable, but be sure to drain and pat them dry to avoid excess liquid.
For a deeper chocolate flavor, use high-quality bittersweet chocolate (60-70% cocoa).
Chilling the crust before adding the filling helps to keep it crisp and prevents sogginess.
Make sure the cherry filling is completely cooled before pouring the chocolate cream layer to avoid melting it.
Use cold heavy cream and chilled equipment for best whipped cream results.
This pie can be made a day ahead to allow the flavors to meld beautifully.
Store leftovers covered in the refrigerator for up to 3 days.