Description
This Chocolate Cherry Cream Pie features a rich chocolate cookie crust filled with luscious whipped cream and topped with sweet cherry pie filling, creating a delightful no-bake dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
Filling
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 to 1 ½ cups cherry pie filling or pitted cherries
Topping (Optional)
- Additional whipped cream
- Chocolate shavings
Instructions
- Make the Crust: In a bowl, combine the chocolate cookie crumbs with the melted unsalted butter until the mixture is evenly coated and holds together when pressed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the refrigerator for at least 30 minutes to allow the crust to set firmly.
- Prepare Whipped Cream: In a large mixing bowl, beat the heavy whipping cream using a hand or stand mixer until soft peaks form. Gradually add the powdered sugar while continuing to whip the cream until stiff peaks develop, ensuring the whipped cream is light and stable for layering.
- Assemble the Pie: Spread a generous layer of the prepared whipped cream evenly into the chilled chocolate cookie crust. Then, spoon the cherry pie filling or pitted cherries uniformly over the whipped cream layer. Optionally, add another layer of whipped cream on top and garnish with chocolate shavings for extra flavor and decoration.
- Chill & Serve: Refrigerate the assembled pie for at least 2 hours to allow the filling to set and flavors to meld. When ready, slice the pie and serve chilled for a creamy, refreshing dessert experience.
Notes
- Ensure the crust is firmly chilled before adding the filling to prevent sogginess.
- Use high-quality cherry pie filling or fresh pitted cherries for the best flavor.
- For a lighter version, you can reduce the powdered sugar or use a sugar substitute.
- Decorate with extra chocolate shavings or fresh cherries just before serving for an appealing presentation.
- This pie is best eaten within 2 days of preparation for optimal freshness.
