Chocolate Cherry Pie

This Chocolate Cherry Pie includes a crushed Oreo base, layer of lightly cooked cherries and no bake chocolate pudding all topped with whipped cream and fresh cherries for an ideal summer dessert!

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:

Step 1: Stir: The crushed Oreos and cocoa powder in a bowl, pouring in the melted butter and stirring until the mixture resembles rough breadcrumbs and holds together.

Step 2: Press and chill: Press firmly into the pie dish until even on top and the sides. Place into the fridge to set.

Step 3: Cook: The cherries and sugar in a saucepan on low heat until most of the juices have dissipated.

Step 4: Thicken: Spoon two tablespoons of the cherry juice into a small bowl and stir the cornflour until smooth. Add to the cherries and stir until thickened. Set aside to cool.

Step 5: Layers: Smear the melted chocolate over the crushed base and spoon the cherries on top of the chocolate evenly. Set aside.

Step 6: Custard base: Heat the milk until lightly bubbly and separately whisk those sugar and yolk until pale.

Step 7: Cocoa: Sift the cocoa and cornstarch and whisk into the egg yolk mixture to make a smooth paste.

Step 8: Chocolate milk: Pour the warm milk in batches and whisk into the cocoa mixture until smooth. Return to the heat and whisk until thickened. Pour over the cherries.

Step 12: Chill and cream: Chill the pie and when ready to serve, whip your cream and decorate as per your preference. Top with fresh cherries.

Step 13: Slice and serve: Slice it up and serve it up. Dig in!

FAQ's for the best Chocolate Cherry Pie

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Chocolate Cherry Pie

Sylvie Taylor

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.

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Prep Time 1 hour hr

Chill time 3 hours hrs

Total Time 4 hours hrs

Course Dessert

Servings 8

Calories 494 kcal

Ingredients

  

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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

• 360 grams / 1 ½ cups whole 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

• 170 grams / ¾ cup heavy cream
• 15 grams / 1 tablespoon superfine/caster sugar
• 100 grams / ¼ pound 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.
• 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.
• 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.
• Spoon the cherries on top of the chocolate layer 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

• Cocoa powder: High quality plain cocoa powder is used to really give that chocolate flavor intensity.
• Chocolate: Dark chocolate helps deepen the chocolate flavor and coat the pastry 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.
• Setting your pudding: 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 activate that thickening power.
• Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a tart baking dish.

Recipe by Roamingtaste

Nutrition

Calories: 494kcal

Keyword chocolate, no bake dessert, stone fruit

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