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Chocolate Cherry Pie

A delightful dessert that combines the warmth of chocolate with the tartness of cherries, finished with a cloud of whipped cream.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Soften at room temperature for an ultra-silky filling.
  • 1 cup powdered sugar
  • 21 oz cherry pie filling Fresh cherries can be used if cooked with sugar and a thickener.
  • 8 oz Cool Whip, plus extra for topping Handle gently to keep the mixture airy.
  • 1.5 cups semi-sweet mini chocolate chips, divided Reserve some for garnish.
For the crust and garnish
  • 1 9-inch chocolate pie crust Blind-bake if homemade to prevent sogginess.
  • as needed Maraschino cherries Optional for garnish.

Method
 

Preparation
  1. Beat the softened cream cheese with powdered sugar until fluffy and smooth.
  2. Gently stir in the cherry pie filling, then fold in the Cool Whip until silky and well combined.
  3. Fold in 1 cup of the mini chocolate chips, spreading them evenly through the filling.
  4. Spoon the filling into the chocolate pie crust and smooth the top beautifully.
  5. Refrigerate for 3 to 4 hours until perfectly set and sliceable.
Serving
  1. Slice with a warm, dry knife to preserve clean edges.
  2. Present each wedge on a simple white plate with a dollop of whipped cream and a sprinkling of chocolate chips.

Notes

Keep the pie covered in the refrigerator for up to 3 days. For longer storage, freeze unadorned slices wrapped tightly in plastic and foil; thaw in the refrigerator overnight and add whipped topping just before serving.