Description
Indulge in this luscious Chocolate Cherry Cream Pie, featuring a crisp chocolate wafer crust, a rich cherry filling simmered to perfection, and a silky bittersweet chocolate cream topping finished with light whipped cream and decorative chocolate shavings and fresh cherries. Perfect for special occasions or a decadent dessert treat.
Ingredients
Scale
Chocolate 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
- Fresh cherries (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 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, drain and pat dry thoroughly. 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 and stir in lemon juice and almond extract. Allow the cherry filling to cool completely.
- Make the chocolate cream filling: In a medium saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the finely chopped bittersweet chocolate placed 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. Let the mixture cool slightly at room temperature for 15-20 minutes.
- Assemble the pie: Pour the cooled cherry filling evenly into the prepared chocolate crust. Gently pour the slightly cooled chocolate cream filling over the cherry layer. Refrigerate for at least 4 hours or, for best results, overnight to fully set.
- Prepare the 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. Using an electric mixer, beat until stiff peaks form. Spread the whipped cream evenly over the top of the chocolate cream filling.
- Garnish and serve: Decorate the top with chocolate shavings and fresh cherries if desired. Slice and serve chilled. Store any leftovers in the refrigerator.
Notes
- For a firmer crust, freeze the crust before adding fillings.
- Fresh cherries provide the best flavor but canned cherries are a convenient alternative.
- Be careful not to overheat the cream when making the chocolate filling to prevent scorching.
- Whip cream until stiff peaks form for a stable topping.
- Chilling the pie overnight enhances the flavor meld and texture.
