Devastatingly Easy Chocolate Cherry Cream Pie: 4 Hours

Pies. Oh, pies! They just scream “family get-together,” don’t they? I can almost smell Grandma’s kitchen when I think of a slice of pie warm from the oven. This Chocolate Cherry Cream Pie recipe? It’s kinda like a hug in dessert form. Now, I know what you’re thinking: “Maxine, a cream pie? That sounds complicated!” But trust me, this one is surprisingly simple.

I’ve been whipping up this beauty for years, ever since I wanted a show-stopping dessert that didn’t require me to spend all day baking. See, I’m all about delicious food that doesn’t keep you chained to the kitchen! And honestly, the combination of rich chocolate and sweet cherries? It’s a total winner. This Chocolate Cherry Cream Pie is always a hit when I make it for my supper club. I’ve even taught it in my cooking classes, and folks are always amazed at how easy it is to put together.

So, if you’re looking for a dessert that’s both impressive and easy, you’ve come to the right place. Let’s make some Chocolate Cherry Cream Pie magic!

Why You’ll Love This Chocolate Cherry Cream Pie

Okay, so why should you even bother making this pie? Well, let me tell you! It’s:

• Quick! Seriously, minimal prep time.
• Easy! If you can melt chocolate, you can make this.
• No-Bake! That’s right, no oven required! Perfect for those hot summer days.
• Rich Chocolate Flavor! We’re talking serious chocolate goodness.
• Sweet Cherry Contrast! The cherries just pop against the chocolate.
• A Crowd-Pleaser! Trust me, everyone will be asking for seconds.

Easy No-Bake Chocolate Cherry Cream Pie

Seriously, this is *the* easiest pie you’ll ever make. No fussing with ovens, no worrying about soggy crusts. Just mix, chill, and enjoy! If you’re short on time but still want to impress, this is your go-to dessert.

The Perfect Chocolate Cherry Cream Pie for Any Occasion

Whether it’s a potluck, a birthday bash, or just a Tuesday night craving, this pie fits the bill. It’s fancy enough for a party, but simple enough for a weeknight treat. Honestly, I’ve even made it “just because!”

Ingredients for Your Chocolate Cherry Cream Pie

Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Chocolate Cherry Cream Pie:

• 1 (9-inch) chocolate cookie pie crust – the pre-made kind is totally fine!
• 1 (12-ounce) package semi-sweet chocolate chips – ’cause we’re serious about chocolate!
• 1/2 cup heavy cream – makes it oh-so-creamy.
• 1 teaspoon vanilla extract – a little goes a long way.
• 1 (14-ounce) can sweetened condensed milk – the secret to the perfect texture.
• 1/4 cup cherry juice – amps up that cherry flavor!
• 1 (21-ounce) can cherry pie filling – the star of the show!
• Whipped cream, for topping – gotta have that cloud of cream!
• Chocolate shavings, for garnish (optional) – makes it extra fancy!

How to Make Chocolate Cherry Cream Pie: Step-by-Step Instructions

Okay, friend, let’s get down to business! Here’s how we turn those ingredients into a show-stopping Chocolate Cherry Cream Pie. Don’t worry, it’s easier than braiding hair, I promise!

1. First, we gotta melt that chocolate! Pop those chocolate chips and heavy cream into a double boiler or a microwave-safe bowl. If you’re microwaving, do it in 30-second bursts, stirring in between, so you don’t burn the chocolate. Nobody wants burnt chocolate! Keep going until it’s smooth and glossy – yum!
2. Now, take that melted chocolate off the heat and stir in the vanilla extract and sweetened condensed milk. This is where the magic happens, folks! Mix it all together until it’s beautifully combined.
3. Pour that luscious chocolate mixture right into your chocolate cookie pie crust. Spread it out nice and even, like you’re tucking it into bed.
4. In a separate bowl, grab that cherry pie filling and gently mix it with the cherry juice. This just gives it an extra burst of cherry goodness! Careful not to mash the cherries, we want them whole and juicy.
5. Spoon that cherry mixture oh-so-carefully over the chocolate layer. Spread it evenly, making sure every bite gets a little chocolate and a little cherry.
6. Now comes the hardest part: waiting! Cover that pie with plastic wrap and pop it in the fridge for at least 4 hours. Seriously, don’t even think about sneaking a taste before then! You want it nice and firm. Overnight is even better, trust me!
7. Finally, the grand finale! Before serving, top it with a generous cloud of whipped cream. And if you’re feeling fancy, sprinkle on some chocolate shavings. Ta-da! You’ve got yourself a Chocolate Cherry Cream Pie that’s sure to impress!

Tips for the Best Chocolate Cherry Cream Pie

Want to take your Chocolate Cherry Cream Pie from “good” to “OMG”? Here are a few of my secret weapons!

• Chilling is Key! Seriously, those 4 hours are non-negotiable. The longer it chills, the firmer and more delicious it gets. I often make it the night before.
• Melting Chocolate Like a Pro: Low and slow is the name of the game! If using the microwave, those 30-second intervals are crucial to prevent burning. Burnt chocolate is a sad, sad thing.
• Cherry Juice Swaps: Don’t have cherry juice? No worries! A little bit of water or even some cranberry juice will do in a pinch. It just adds a little extra somethin’ somethin’.
• Don’t Overmix the Cherries! Gently fold the cherry juice into the filling. We want those cherries to stay whole and juicy, not turn into mush!

Chocolate Cherry Cream Pie Variations

Okay, so you’ve made the classic Chocolate Cherry Cream Pie. Now, let’s get a little wild! Here are some ways to jazz it up and make it your own:

• Dark Chocolate Dream: Swap out the semi-sweet chocolate chips for dark chocolate. Ooh la la! It adds a richer, more intense chocolate flavor that’s just divine.
• Extract Experiment: A few drops of almond extract in the chocolate layer? Yes, please! Or maybe some cherry extract to kick up the cherry flavor even more. Just don’t go overboard!
• Cherry, Cherry, Baby: Instead of regular cherry pie filling, try using a different kind of cherries! Brandied cherries would be amazing for a grown-up version.
• Crust Crazy: Don’t stop at a chocolate cookie crust! A graham cracker crust would be delish, or even a homemade shortbread crust if you’re feeling ambitious.

Honestly, the possibilities are endless! Don’t be afraid to experiment and find your perfect Chocolate Cherry Cream Pie combo!

Storing Your Chocolate Cherry Cream Pie

Alright, let’s say you managed *not* to devour the whole pie in one sitting (I wouldn’t judge you if you did!). Here’s the lowdown on storing your leftover Chocolate Cherry Cream Pie. Just cover it tightly with plastic wrap or pop it in an airtight container, and it’ll happily chill in the fridge for up to 3 days. But honestly? It’s usually gone way before then!

Chocolate Cherry Cream Pie FAQs

Got questions? I’ve got answers! Here are a few of the most common questions I get asked about this Chocolate Cherry Cream Pie:

• Can I use a graham cracker crust? Absolutely! If you’re not a chocolate crust fan (gasp!), a graham cracker crust works just as well.
• Can I use fresh cherries? You *can*, but it’s a bit more work. You’ll need to pit them, cook them down with some sugar and cornstarch to make a filling, and let it cool completely before adding it to the pie. Honestly, for ease, I stick with the canned filling!
• How long will it last? In the fridge, covered tightly, it’ll be good for about 3 days. But let’s be real, it probably won’t last that long!
• Can I freeze it? I don’t recommend freezing the whole pie, as the texture of the cream can change. But you *can* freeze individual slices! Wrap them tightly in plastic wrap and then foil. They’ll be good for a month or two. Just thaw them in the fridge before enjoying.

Nutritional Information for Chocolate Cherry Cream Pie

Okay, let’s talk numbers! Now, I’m no nutritionist, and keep in mind that these are just estimates. The nutritional information for this Chocolate Cherry Cream Pie can vary *a lot* depending on the specific brands and ingredients you use. So, take this with a grain of salt, okay?

I’m giving you my best guess based on the ingredients I usually use, but it’s always a good idea to check the labels on your own ingredients for the most accurate info. Just sayin’!

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