Looking for a dish that wows your guests without stressing you out during the winter holidays?
This Chocolate Cherry Cream Pie is the answer to your dessert cravings. It looks like it came from a fancy bakery. However, it is actually quite simple to put together at home. You will love how the tart cherries cut through the rich chocolate ganache.
Why This Recipe Is a Winner
This recipe is a winner because it balances textures and flavors perfectly. You get a crunchy graham cracker crust paired with velvety cream. It is the ultimate comfort food for a snowy evening. Your family will think you spent hours in the kitchen. In reality, the fridge does most of the hard work for you.
It is also very budget-friendly since it uses pantry staples. You likely have most of these ingredients in your cupboard right now. This pie is a guaranteed crowd-pleaser at any gathering. Everyone loves the classic combination of chocolate and cherries.
Simple Method
Making this pie is a breeze, even for beginner cooks. You start by baking a quick, buttery crust. Then, you layer a simple two-ingredient chocolate ganache on the bottom. After a short chill, you spread the bright cherry filling on top. Finally, you finish it with a mountain of fresh whipped cream. It is a fun, low-stress project for a lazy weekend.
Ingredients You’ll Need
These simple ingredients come together to create something truly extraordinary and delicious.
- 1.5 cups graham cracker crumbs
- 0.33 cup melted unsalted butter
- 0.25 cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 21 ounces cherry pie filling
- 2 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Directions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust at 175 degrees Celsius for 8 to 10 minutes, then remove from oven and cool completely.
- Heat 0.5 cup heavy cream in a small saucepan until it reaches a simmer, then pour over chocolate chips in a separate bowl.
- Allow the chocolate to sit for 5 minutes before whisking until smooth and glossy.
- Spread the chocolate ganache over the bottom of the cooled crust and refrigerate for 30 minutes to set.
- Distribute the cherry pie filling evenly over the set chocolate layer.
- In a large chilled bowl, beat the remaining 2 cups of heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Top the cherry layer with the whipped cream, smoothing the surface with an offset spatula.
- Chill the pie in the refrigerator for at least 4 hours to allow all layers to set properly before serving.
Best Ways to Enjoy It
Serve this pie chilled and fresh from the refrigerator. The cold temperature makes the layers extra distinct and beautiful. You can garnish the top with extra chocolate shavings for a professional look. Pair a slice with a warm cup of coffee or tea. It is the perfect way to end a special holiday meal with your loved ones.
How to Store Leftovers
You can store this pie in the fridge for up to three days. Keep it covered loosely with plastic wrap or a pie dome. The crust may soften slightly over time, but it still tastes absolutely amazing. I do not recommend freezing this pie because of the whipped cream. It is best enjoyed fresh within the first 48 hours. Make it the night before for stress-free entertaining.
Tips for Best Results
- Don’t skip the chill time for the ganache layer.
- Avoid over-mixing the whipped cream so it stays light and fluffy.
- Use a chilled metal bowl to whip your cream faster.
- Press the crust firmly with a measuring cup for a clean slice.
- For Christmas, add a sprig of mint for a festive touch.
- Wipe your knife between slices to keep the layers looking sharp.
- Use high-quality chocolate chips for the smoothest ganache texture.
Ways to Switch It Up
- Swap graham crackers for chocolate sandwich cookies for extra decadence.
- Try using dark chocolate chips for a less sweet, richer flavor.
- In summer, use fresh pitted cherries instead of canned pie filling.
- Add a splash of almond extract to the whipped cream for variety.
Common Questions
Can I make this pie ahead of time?
Yes, this is a fantastic make-ahead dessert. You should actually make it at least 4 hours before serving. This allows the layers to set firmly for perfect slicing.
What if my ganache is too runny?
If the ganache seems thin, just let it refrigerate longer. It will firm up as the chocolate cools down. Patience is key for that velvety chocolate layer.
Will kids like this recipe?
Absolutely, this pie is very kid-approved and family-friendly. The sweet cherries and fluffy cream are always a hit with little ones. It is like a sundae in pie form!
I hope this cozy recipe brings a little extra joy to your winter evenings. Give it a try and watch how quickly it disappears from the table. Happy cooking!
— Lidia
Ingredients
- 1.5 cups graham cracker crumbs
- 0.33 cup melted unsalted butter
- 0.25 cup granulated sugar
- 1 cup semi -sweet chocolate chips
- 0.5 cup heavy cream
- 21 ounces cherry pie filling
- 2 cups heavy whipping cream
- 0.25 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well blended.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust at 175 degrees Celsius for 8 to 10 minutes, then remove from oven and cool completely.
- Heat 0.5 cup heavy cream in a small saucepan until it reaches a simmer, then pour over chocolate chips in a separate bowl.
- Allow the chocolate to sit for 5 minutes before whisking until smooth and glossy.
- Spread the chocolate ganache over the bottom of the cooled crust and refrigerate for 30 minutes to set.
- Distribute the cherry pie filling evenly over the set chocolate layer.
- In a large chilled bowl, beat the remaining 2 cups of heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Top the cherry layer with the whipped cream, smoothing the surface with an offset spatula.
- Chill the pie in the refrigerator for at least 4 hours to allow all layers to set properly before serving.
