Chocolate Cherry Pie
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.
Servings 8
Calories 494kcal
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
- 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.
Nutrition
Calories: 494kcal