This Chocolate cherry pie is a delicious dessert featuring a chocolate pastry crust filled with sweet cherries, cocoa powder, sugar, and other flavorful ingredients.

Making Chocolate Cherry Pie with my mom is a tradition I cherish. We spent yesterday afternoon baking together, and it was delightful. My mom loves this pie, so it’s always special to make it with her. We carefully followed the recipe, mixing the cocoa-infused crust and sweet cherry filling. The kitchen was filled with the wonderful aroma of chocolate and cherries as we worked side by side.

Today, I’m excited to share our secret recipe with you. It’s not complicated, and anyone can make it with a little guidance. From choosing the ripest cherries to rolling out the perfect crust, I’ll walk you through each step. Baking this pie is more than just following instructions; it’s about creating something delicious to share with loved ones.

So, gather your ingredients, and let’s get started! Making Chocolate Cherry Pie is a joyous experience, and I’m here to help you every step of the way. Whether you’re a seasoned baker or a beginner, you’ll love the taste of this homemade treat.

What is Chocolate Cherry Pie?

Chocolate cherry pie is a delicious dessert featuring a chocolate pastry crust filled with sweet cherries, cocoa powder, sugar, and other flavorful ingredients. It’s baked until the crust is golden and the filling is bubbly, resulting in a delightful treat with rich chocolate and fruity flavors.

How to Make Chocolate Cherry Pie

Ingredients:

For the chocolate pastry crust

• 310g plain or all-purpose flour
• 3 tablespoons cocoa powder
• 2 tablespoons caster sugar (US granulated sugar)
• 1 teaspoon salt
• 115g cold unsalted butter
• 95g cold vegetable shortening (such as Trex)
• 120ml cold water

For the chocolate cherry filling

• 700g fresh or frozen sweet dark cherries (thawed if frozen)
• 135g caster sugar (US granulated sugar)
• 25g cornflour or cornstarch
• 1 tablespoon cocoa powder
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 50g dark or semi-sweet chocolate chips
• 1 beaten egg

Instructions:

For the chocolate pastry:

1. In a large bowl, mix flour, cocoa powder, sugar, and salt. Cut cold butter and vegetable shortening into cubes and add to the bowl. Use a pastry blender, food mixer, or forks to cut them into the mixture until pea-sized lumps of butter are visible.
2. Gradually add cold water to the bowl, mixing between each addition until a dough forms. Be cautious not to use all the water at once.
3. Turn the dough onto a lightly floured surface, knead slightly, and divide it into two discs. Wrap each disc in clingfilm and refrigerate for at least an hour.

For the chocolate cherry filling:

1. If using frozen cherries, ensure they are thawed and drain excess liquid. Pit fresh cherries if needed.
2. In a large bowl, combine cherries, sugar, cornflour, cocoa powder, lemon juice, vanilla extract, and almond extract. Refrigerate for at least 30 minutes.

To assemble the pie:

1. Preheat the oven to 200°C / 390°F (180°C fan). Roll out one pastry disc to line a 9-inch pie dish.
2. Fill the pastry with chocolate cherry filling, avoiding excess juices. Sprinkle chocolate chips on top.
3. Roll out the second pastry disc and use it to cover the pie, decorating as desired. Brush with beaten egg.
4. Bake at 200°C / 390°F for 20 minutes, then reduce to 190°C / 375°F (170°C fan) for 30-35 minutes. Cover with foil halfway through to prevent over-browning.
5. Allow the pie to cool on a wire rack for at least an hour before serving warm or chilled.

Notes:

• Thaw frozen cherries and drain excess liquid before using to prevent a watery filling.
• Use a lattice design for the top pastry crust for an attractive finish.

Serving Suggestions

A La Mode Delight: Serve slices of Chocolate Cherry Pie warm with a generous scoop of vanilla ice cream. The combination of warm pie and ice cream is a classic treat.

Whipped Cream Wonder: Enhance the pie experience by topping each slice with a dollop of freshly whipped cream. The light and airy texture complements the rich flavors of chocolate and cherry.

Fruit Medley Pairing: Create a delightful dessert platter by serving the pie with a side of fresh cherries or berries. The natural sweetness of the fruits complements the pie’s flavors.

Coffee Connoisseur’s Choice: Enjoy a slice alongside a cup of your favorite coffee. The robust taste of coffee pairs exceptionally well with the sweet and indulgent notes of the pie.

Decadent Drizzle: Elevate the presentation by drizzling chocolate or cherry sauce over individual slices. This adds a decorative touch and an extra layer of flavor.

Simple Elegance: Sometimes, simplicity is key. Serve the pie as is, allowing its delicious taste to shine without any additional embellishments. Perfect for those who appreciate the pie’s natural goodness.

Variations of Chocolate Cherry Pie

White Chocolate Raspberry Pie: Substitute dark chocolate chips with white chocolate chips and fresh raspberries for a fruity twist on the classic recipe.

Almond Joy Pie: Add chopped almonds to the chocolate cherry filling and sprinkle shredded coconut on top before baking for a taste reminiscent of the popular candy bar.

Mint Chocolate Chip Pie: Incorporate chopped mint leaves into the chocolate cherry filling and add mini chocolate chips for a refreshing and indulgent flavor combination.

Hazelnut Chocolate Pie: Mix chopped hazelnuts into the chocolate cherry filling and sprinkle crushed hazelnuts on top of the pie before baking for a nutty and rich variation.

Orange Chocolate Pie: Infuse orange zest into the chocolate cherry filling and garnish the pie with candied orange slices for a citrusy twist on the classic dessert.

Chocolate Cherry Tartlets: Instead of making a traditional pie, use the same ingredients to fill tartlet shells for individual-sized portions of this decadent dessert.

How to Store

To store chocolate cherry pie, allow it to cool completely at room temperature. Once cooled, cover it tightly with aluminum foil or plastic wrap to prevent drying out and to keep it fresh. Store the pie in the refrigerator for up to 3-4 days.

If you want to store it for a longer period, you can freeze the pie. Wrap it securely with aluminum foil or plastic wrap, or place it in an airtight container before freezing. Frozen chocolate cherry pie can last for up to 2-3 months. When ready to enjoy, thaw the pie overnight in the refrigerator before reheating or serving.

Conclusion

Chocolate cherry pie is a delightful dessert that combines rich chocolate flavor with the sweetness of cherries, all nestled in a flaky pastry crust. Whether enjoyed warm with a scoop of ice cream or chilled straight from the fridge, this pie is sure to satisfy any sweet tooth. With its comforting taste and homemade charm, it’s a dessert that brings joy to any occasion, from family gatherings to holiday celebrations. So, why not treat yourself and your loved ones to a slice of chocolate cherry pie today?

FAQ

Can I use frozen cherries for this chocolate cherry pie?

• Yes, you can use frozen cherries, but make sure to thaw them first and drain any excess liquid to prevent the filling from becoming too watery.

Can I make the pastry ahead of time?

• Absolutely! You can prepare the pastry dough in advance, wrap it in plastic wrap, and refrigerate it for up to a day before using it. This can save time on the day you plan to bake the pie.

How do I prevent the pastry from shrinking in the oven?

• Ensure not to stretch the pastry when placing it in the pie dish, and crimp the edges to help it hold its shape. Pre-baking the crust for a few minutes before adding the filling can also help.

Can I substitute the almond extract in the filling?

• If you’re not a fan of almond flavor, you can omit the almond extract or replace it with vanilla extract for a slightly different but still delicious taste.

Easy Chocolate Cherry Pie

Recipe by Food by AyakaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

1

hour 

Resting time

6

hours 

This Chocolate cherry pie is a delicious dessert featuring a chocolate pastry crust filled with sweet cherries, cocoa powder, sugar, and other flavorful ingredients.

Ingredients

• For the chocolate pastry crust

• 310g plain or all-purpose flour

• 3 tablespoons cocoa powder

• 2 tablespoons caster sugar (US granulated sugar)

• 1 teaspoon salt

• 115g cold unsalted butter

• 95g cold vegetable shortening (such as Trex)

• 120ml cold water

• For the chocolate cherry filling

• 700g fresh or frozen sweet dark cherries (thawed if frozen)

• 135g caster sugar (US granulated sugar)

• 25g cornflour or cornstarch

• 1 tablespoon cocoa powder

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1/8 teaspoon almond extract

• 50g dark or semi-sweet chocolate chips

• 1 beaten egg

Directions

• For the chocolate pastry:
• In a large bowl, mix flour, cocoa powder, sugar, and salt. Cut cold butter and vegetable shortening into cubes and add to the bowl. Use a pastry blender, food mixer, or forks to cut them into the mixture until pea-sized lumps of butter are visible.
• Gradually add cold water to the bowl, mixing between each addition until a dough forms. Be cautious not to use all the water at once.
• Turn the dough onto a lightly floured surface, knead slightly, and divide it into two discs. Wrap each disc in clingfilm and refrigerate for at least an hour.
• For the chocolate cherry filling:
• If using frozen cherries, ensure they are thawed and drain excess liquid. Pit fresh cherries if needed.
• In a large bowl, combine cherries, sugar, cornflour, cocoa powder, lemon juice, vanilla extract, and almond extract. Refrigerate for at least 30 minutes.
• To assemble the pie:
• Preheat the oven to 200°C / 390°F (180°C fan). Roll out one pastry disc to line a 9-inch pie dish.
• Fill the pastry with chocolate cherry filling, avoiding excess juices. Sprinkle chocolate chips on top.
• Roll out the second pastry disc and use it to cover the pie, decorating as desired. Brush with beaten egg.
• Bake at 200°C / 390°F for 20 minutes, then reduce to 190°C / 375°F (170°C fan) for 30-35 minutes. Cover with foil halfway through to prevent over-browning.
• Allow the pie to cool on a wire rack for at least an hour before serving warm or chilled.

Notes

• Use a lattice design for the top pastry crust for an attractive finish.
• Thaw frozen cherries and drain excess liquid before using to prevent a watery filling.