Chocolate Cherry Cream Pie

Total Time: 4 hours 30 minutes (30 minutes active)

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Ingredients

For the Crust:

• 200g (about 2 cups) chocolate cookie crumbs (or crushed Oreo cookies, filling included)

• 75g (1/3 cup) unsalted butter, melted

• 1 tablespoon granulated sugar

For the Cherry Layer:

• 425g (15 oz) can pitted dark sweet cherries in syrup

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice

• 1/2 teaspoon almond extract (optional, but recommended)

For the Chocolate Cream Layer:

• 240ml (1 cup) heavy whipping cream, cold

• 225g (8 oz) high-quality dark chocolate, finely chopped

• 1 teaspoon vanilla extract

• 60g (1/4 cup) granulated sugar

For the Whipped Cream Topping:

• 240ml (1 cup) heavy whipping cream, cold

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• Fresh cherries and chocolate shavings for garnish

Equipment

• 9-inch pie dish

• Food processor or zip-top bag and rolling pin

• Medium and small saucepans

• Mixing bowls

• Electric hand mixer or stand mixer

• Spatula

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Instructions

Step 1: Prepare the Chocolate Crust

1. Process: If using whole cookies, pulse them in a food processor until fine crumbs form. Combine crumbs with 1 tablespoon sugar in a medium bowl.

2. Combine: Pour the melted butter over the crumb mixture. Mix with a fork until all crumbs are evenly moistened and resemble wet sand.

3. Press: Pour the mixture into your pie dish. Using the bottom of a flat glass or measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of the dish.

4. Chill: Place the crust in the refrigerator to set while you prepare the fillings.

Step 2: Make the Cherry Compote Layer

1. Drain & Mix: Drain the cherries, reserving 120ml (1/2 cup) of the syrup in a small saucepan. Whisk the cornstarch into the cold syrup until completely smooth.

2. Cook: Place the saucepan over medium heat. Cook, stirring constantly with a silicone spatula, until the mixture thickens, becomes glossy, and just starts to bubble (about 3-5 minutes).

3. Finish: Remove from heat. Stir in the lemon juice, almond extract (if using), and the drained cherries. Let cool for 10-15 minutes, stirring occasionally to release steam.

4. Assemble: Pour the warm cherry compote into the chilled crust, spreading it into an even layer. Place the pie back in the refrigerator.

Step 3: Create the Chocolate Cream Layer

1. Chop & Melt: Place the finely chopped chocolate in a medium heatproof bowl. Heat 60ml (1/4 cup) of the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute.

2. Whisk: Gently whisk the chocolate and cream together until completely smooth and glossy. Stir in the vanilla extract. Set aside to cool slightly.

3. Whip Cream: In a separate large bowl (or the bowl of a stand mixer), combine the remaining 180ml (3/4 cup) of cold heavy cream and the 1/4 cup granulated sugar. Whip on medium-high speed until stiff peaks form.

4. Fold: Gently fold about 1/3 of the whipped cream into the cooled chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain.

5. Assemble: Retrieve the pie from the fridge. Spoon the fluffy chocolate cream over the cherry layer. Gently spread it to the edges, creating a smooth or swirled top. Return the pie to the refrigerator to chill for at least 1 hour.

Step 4: Add the Final Topping & Serve

1. Whip Topping: Just before serving, prepare the final whipped cream layer. In a clean bowl, whip the 1 cup of cold heavy cream with powdered sugar and vanilla until medium-stiff peaks form.

2. Decorate: Pipe or dollop the whipped cream over the entire chocolate layer or around the edges of the pie.

3. Garnish: Top with fresh cherries and generous chocolate shavings.

4. Serve & Store: Slice with a hot, dry knife for clean cuts. Store any leftovers covered in the refrigerator for up to 3 days.

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Nutrition Information

*Per serving (1/12th of pie). Nutritional values are estimates.*