Decadent Chocolate Cherry Pie Recipe with Homemade Crust

Chocolate cherry pie is a simple, no-bake dessert that pairs tart cherries with sweet chocolate for a rich, creamy finish. This recipe captures the essence of a Black Forest-style dessert: a chocolate cookie crust holds a silky filling of cream cheese, whipped topping, and cherry pie filling, with mini chocolate chips folded in for texture. The result is a luscious pie that’s both crunchy and creamy in every bite.

If you enjoy no-bake pies, try other favorites like No Bake Coconut Cream Pie, Hershey Pie, and Pecan Cream Pie for more easy, make-ahead desserts.

Chocolate Cherry Pie Ingredients

You will need:

• 9-inch chocolate pie crust
• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 21 ounce can cherry pie filling
• 8 ounces Cool Whip, plus additional for topping if desired
• 1½ cups semi-sweet mini chocolate chips, divided
• Maraschino cherries, optional for decoration

Pro tip: If you plan to pipe swirls on top, buy a 16-ounce tub of Cool Whip. You’ll use 8 ounces in the filling and can reserve the rest to decorate the pie. Alternatively, serve slices with a dollop of whipped topping.

Substitutions and Additions

Cool Whip alternative: Whip 1 cup heavy cream with a few tablespoons of powdered sugar until stiff peaks form. Use this homemade whipped cream for both folding into the filling and piping or topping the pie.

How to Make Chocolate Cherry Pie

Pro tip: For a smooth filling, make sure the cream cheese is fully softened and the Cool Whip is completely thawed before mixing.

Step One: In a medium bowl, beat the softened cream cheese with powdered sugar until light and creamy.

Step Two: Fold in the cherry pie filling with a spatula, then gently fold in the Cool Whip until evenly combined.

Step Three: Fold in 1 cup of the mini chocolate chips so they are distributed throughout the filling.

Step Four: Spread the filling evenly into the chocolate pie crust.

Pro tip: Place the foil crust inside a glass pie plate to stabilize it when moving to and from the refrigerator.

Step Five: Refrigerate the pie for 3 to 4 hours to set. Before serving, top with dollops or piped swirls of Cool Whip, sprinkle the remaining mini chocolate chips, and garnish with maraschino cherries if desired.

How to Serve Chocolate Cherry Pie

This easy no-bake pie comes together quickly and is ideal for weeknight desserts or make-ahead gatherings. Serve chilled, optionally with a scoop of vanilla ice cream or alongside a warm cup of coffee or hot chocolate for a comforting contrast.

Storage

In the fridge: Store the pie covered in the refrigerator for 2 to 3 days. If the pre-made crust includes a plastic insert, you can flip it over to cover the pie.

In the freezer: Well-wrapped, this pie freezes for up to 1 month. Thaw overnight in the refrigerator before serving.

Creamy and indulgent, this chocolate cherry pie blends a soft chocolate cookie crust with a velvety cream cheese and whipped topping filling, brightened by tart cherry pie filling and studded with chocolate chips. It’s a simple, no-bake dessert that feels special enough for holidays and easy enough for weeknights.

FREQUENTLY ASKED QUESTIONS

Can I make this dessert ahead of time?

Yes. It’s best made ahead so the pie has time to chill for about 3 to 4 hours before serving.

Can I freeze this pie?

Yes. Wrap the pie well and freeze for up to one month. Thaw in the refrigerator overnight before serving.

Can I use a different crust?
You can substitute a graham cracker crust or a Nilla wafer crust for the chocolate cookie crust if you prefer a milder base.

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