Chocolate Cherry Cream Pie

Why I Love This Recipe

I love how this pie brings together bold chocolate and vibrant cherry in one decadent bite. The chocolate cookie crust adds a satisfying crunch, while the whipped cream topping is smooth and dreamy. It’s a great make-ahead dessert that chills beautifully and always disappears fast at the table. And honestly, it just looks stunning when sliced.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups chocolate cookie crumbs

• ½ cup unsalted butter, melted

• 1 cup heavy whipping cream

• 1 cup powdered sugar

Optional Add-ins for Filling (if using a full version):

• 1 package (8 oz) cream cheese, softened

• 1 teaspoon vanilla extract

• 1 can cherry pie filling (or 1 ½ cups homemade cherry compote)

Directions

Make the crust:
I combine the chocolate cookie crumbs and melted butter in a bowl and stir until the mixture resembles wet sand. Then I press it firmly into the bottom and up the sides of a 9-inch pie dish. I chill the crust in the fridge for at least 30 minutes, or bake it at 350°F for 8–10 minutes for a firmer base (then let it cool completely).

Prepare the whipped topping:
In a large bowl, I whip the heavy cream with powdered sugar until soft peaks form. I set it aside—this will either top the pie or be folded into the filling depending on how I want to layer it.

(Optional) Make the filling:
If I’m using cream cheese, I beat it until smooth, then mix in vanilla extract and half of the whipped cream to lighten the filling. I spread this over the crust, then spoon cherry pie filling over the top.

Finish with whipped cream:
I spread or pipe the remaining whipped cream over the pie, then chill it in the fridge for at least 4 hours (or overnight) to set.

Serve:
Just before serving, I garnish with chocolate shavings, extra cherries, or a drizzle of chocolate syrup.

Servings and timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Chill Time: 4 hours (minimum)

• Total Time: 4 hours 15 minutes

Variations

• No-Bake Version: I skip baking the crust and go straight to the fridge—great for hot days.

• Cherry Chocolate Ganache: I layer chocolate ganache between the crust and the cherry layer for extra indulgence.

• Mini Pies: I press the crust into muffin tins for single-serve treats.

• Lighter Option: I use light whipped topping or Greek yogurt instead of cream cheese for a lighter texture.

Storage/Reheating

• Fridge: I store the pie covered in the fridge for up to 4 days.

• Freezer: I freeze individual slices wrapped tightly in plastic wrap for up to 2 months—perfect for a sweet emergency.

• To Serve from Frozen: I thaw slices in the fridge overnight or at room temperature for about 30 minutes.

FAQs

Can I use store-bought pie crust?

Yes, but I love the rich flavor that comes from making the chocolate cookie crust from scratch—it’s super simple too.

Can I use fresh cherries?

Absolutely. I make a quick cherry compote by simmering pitted cherries with sugar and lemon juice until thickened.

What kind of cookies should I use for the crust?

I usually go for chocolate sandwich cookies (like Oreos without the filling) or chocolate wafer cookies.

Can I make this pie ahead of time?

Yes, I often make it the night before so it has plenty of time to chill and set in the fridge.

Do I have to use cream cheese in the filling?

Nope—if I want to keep it super light, I use just whipped cream and top it with cherry filling. It’s still delicious and refreshing.

Conclusion

This Chocolate Cherry Cream Pie is my kind of dessert—easy to make, rich in flavor, and sure to impress. With a chocolatey crunch, creamy topping, and sweet cherry burst in every bite, it’s everything I want in a summer dessert or holiday treat. I love how quickly it comes together and how fast it disappears once served.