Description
This rich and creamy Chocolate Cherry Cream Pie features a decadent chocolate cookie crumb crust filled with fluffy whipped cream and topped with sweet cherry pie filling. Perfect for any occasion, this no-bake dessert combines luscious chocolate and fruity cherries for a delightful treat that’s as beautiful as it is delicious.
Ingredients
Scale
For the Crust
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
For the Filling
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 to 1½ cups cherry pie filling or pitted cherries
Instructions
- Make the Crust: In a bowl, combine the chocolate cookie crumbs and melted unsalted butter. Mix thoroughly until the crumbs are evenly coated and the mixture resembles wet sand.
- Press into Pie Pan: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Make sure the crust is evenly packed for stability. Chill the crust in the refrigerator for at least 30 minutes to set and firm up before adding the filling.
- Prepare the Whipped Cream: In a large mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form, ensuring a fluffy and sweet whipped cream layer.
- Assemble the Pie: Spread a generous layer of the prepared whipped cream evenly into the chilled cookie crust, creating a smooth base for the cherry topping.
- Add Cherry Filling: Spoon the cherry pie filling evenly over the whipped cream layer. If using pitted cherries, ensure they are sweetened and thickened for best texture.
- Optional Topping: For added indulgence, you can top the cherry layer with more whipped cream or sprinkle chocolate shavings to enhance both appearance and flavor.
- Chill and Serve: Refrigerate the assembled pie for at least 2 hours, allowing all layers to set properly. Once chilled, slice and serve the pie cold for a refreshing and creamy dessert experience.
Notes
- Chill the crust thoroughly to prevent it from becoming soggy when adding the whipped cream and cherry filling.
- If you prefer fresh cherries, make sure to cook them down slightly with sugar to mimic the texture of pie filling.
- For best results, whip the cream just until stiff peaks form to avoid over-whipping and curdling.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
