Indulge in the combination of rich chocolate and juicy cherries with this Chocolate Cherry Pie recipe! With a crushed Oreo base, layer of lightly cooked cherries and chocolate pudding all topped with whipped cream and fresh cherries, this is a decadent summer dessert!
This dessert features a tart and sweet cherry layer topped with a velvety chocolate pudding filling for a twist on the classic pudding pie.
Why you’ll love this
Rich and Decadent
Our Chocolate Cherry Pie recipe is the perfect mixture of fruity tart cherries and satisfying chocolate filling. This pie is a perfect balance of rich flavors that will satisfy even the most discerning sweet tooth.
Easy to make
Despite its impressive flavor, this pie is actually quite easy to make. With simple ingredients and straightforward instructions, anyone can whip up this delicious dessert in no time.
Perfect Combination
The combination of chocolate and cherries is a perfect match. The velvety smoothness of the chocolate pairs beautifully with the burst of juicy cherries, creating a harmonious flavor profile that will leave your taste buds craving for more.
Ingredients and substitutions for Chocolate Cherry Pie
- Oreos: The rich black cocoa cookies create the perfect base for our filling.
- Milk: The base of that creamy pudding is the milk with whole used here, however, you could definitely replace in any creamy dairy free milk.
- Egg yolks: They help give a deep custard flavor to our pudding and contribute to the velvety texture with no recommendations for substitutions here.
- Sugar: Superfine or caster sugar works best in the pudding as it dissolves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead.
- Cocoa powder: High quality plain cocoa powder is used here to really give that chocolate flavor intensity.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our pudding that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.
- Chocolate: Dark chocolate helps deepen the chocolate flavor and coat the crushed Oreo base without making the pie too sweet or soggy. You could substitute with milk chocolate in equal measure.
- Heavy cream: Homemade whipped cream is best here for freshness and control over your cream topping. You could substitute with whipped coconut cream.
See recipe card for quantities.
How to make Chocolate Cherry Pie:
Toss the crushed Oreos and cocoa powder into a bowl and stir until combined.
Pour in the melted butter and stir until the mixture resembles rough breadcrumbs and holds together.
Spoon into the pie dish, pressing firmly into the tin until even on top and the sides.
Place into the fridge to set.
Meanwhile, toss the cherries and sugar into a saucepan on low heat and cook, covered until most of the juices have dissipated, approximately 15 minutes.
Spoon two tablespoons of the cherry juice into a small bowl and stir the cornflour in until the mixture is smooth.
Add to the cherries and stir until thickened.
Remove from the heat and set aside to cool for 10 minutes.
Pour the melted chocolate on top of the base and smear with the back of a spoon evenly over the base and up the sides leaving a ½ inch lip uncovered by the chocolate.
Spoon the cherries on top of the chocolate and spread out evenly. Set aside.
For the chocolate pudding filling, heat the milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.
Meanwhile, place the sugar and eggs into a bowl and whisk until pale and combined.
Sift the cornflour and cocoa powder into the eggs and whisk until well combined and smooth.
Slowly add in ¼ of the hot milk to the cocoa mixture and whisk to combine until smooth.
Repeat with the milk in batches until it has all been added to the chocolate and whisk until fully combined.
Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.
Place in the fridge to chill for at least 3 hours or preferably overnight.
For the topping, pour the heavy cream into a bowl and toss in the sugar, whipping until soft peaks just hold in place.
Spoon into a piping bag or simply spoon on top of your pie.
Top with the fresh cherries.
Slice up and serve.
Enjoy!
Equipment needed to make this
Mixing bowl: You'll need one or two medium mixing bowls for the Oreo base, the pudding before cooking it and to whip up the cream.
Sieve: Sifting the cornstarch and cocoa powder helps ensure your pudding is smooth without any lumps.
Saucepan: A small or medium saucepan will help you cook the pudding to thicken for that filling.
Hand or stand mixer: To whip the cream, though this can be done by hand.
FAQ's for the best Chocolate Cherry Pie
How do I avoid a runny chocolate pudding filling in my pie?
The key here is to use cornstarch or flour which helps thicken the pudding up and keep it that way once it has cooled. Both cornstarch and flour need to be heated to 60C/140F to effectively activate that thickening power.
Can I make chocolate cherry pie ahead?
Definitely! This is a great make ahead without the cream topping and can remain perfect for up to 2 days before serving, however, once the cream topping has been added, you will want to serve it up within 4 hours.
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Chocolate Cherry Pie
- Prep Time: 1 hour
- Total Time: + chill time 4 hours
- Yield: Serves 8
- Category: Pies
Description
This no bake Chocolate Cherry Pie recipes features a tart and sweet cherry layer topped with a velvety chocolate pudding filling. Finished off with a light whipped cream topping for a twist on the classic pudding pie.
Ingredients
Base
200 grams / 1 ¼ packets Oreos, crushed
21 grams / 3 tablespoons cocoa powder
50 grams / 1.75 ounces butter, melted
70 grams / 2.46 ounces chocolate, melted
Cherries
400 grams / 14.1 ounces cherries, pitted and roughly chopped
50 grams / ¼ cup superfine/caster sugar
16 grams / 2 tablespoons cornflour
Chocolate pudding
350 milliliters / 1 ½ cups milk
35 grams / 3 large egg yolks
60 grams / ⅓ cup superfine/caster sugar
37 grams / ⅓ cup cocoa powder
25 grams / ¼ cup cornflour
Topping
177 milliliters / ¾ cup heavy cream
15 grams / 1 tablespoon superfine/caster sugar
100 grams / 3.5 ounces fresh cherries
Instructions
Base
- Toss the crushed Oreos and cocoa powder into a bowl and stir until combined.
- Pour in the melted butter and stir until the mixture resembles rough breadcrumbs and holds together.
- Spoon into the pie dish, pressing firmly into the tin until even on top and the sides.
- Place into the fridge to set.
Cherries
- Toss the cherries and sugar into a saucepan on low heat and cook, covered until most of the juices have dissipated, approximately 15 minutes.
- Spoon two tablespoons of the cherry juice into a small bowl and stir the cornflour in until the mixture is smooth.
- Add to the cherries and stir until thickened.
- Remove from the heat and set aside to cool for 10 minutes.
- Pour the melted chocolate on top of the base and smear with the back of a spoon evenly over the base and up the sides leaving a ½ inch lip uncovered by the chocolate.
- Spoon the cherries on top of the chocolate and spread out evenly. Set aside.
Chocolate pudding
- Heat the milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.
- Meanwhile, place the sugar and eggs into a bowl and whisk until pale and combined.
- Sift the cornflour and cocoa powder into the eggs and whisk until well combined and smooth.
- Slowly add in ¼ of the hot milk to the cocoa mixture and whisk to combine until smooth.
Repeat with the milk in batches until it has all been added to the chocolate and whisk until fully combined. - Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.
- Place in the fridge to chill for at least 3 hours or preferably overnight.
Topping
- When ready to serve, pour the heavy cream into a bowl and toss in the sugar, whipping until soft peaks just hold in place.
- Spoon into a piping bag or simply spoon on top of your pie.
- Top with the fresh cherries.
- Slice up and serve.
- Enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 494 calories per serve
Keywords: cherry pie, pudding pie, cherry recipes, no bake pie
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