Cherry Chocolate Chip Pie

Cherry Chocolate Chip Pie is a crowd-pleasing dessert that comes together with just a handful of staples and always gets plenty of attention at the table. The creamy base pairs beautifully with the tart cherries and pops of chocolate and it is so easy that even beginner bakers can pull it off with confidence. This pie never fails to disappear quickly at family gatherings and I love that you do not even need to turn on the oven.

Ingredients

• Chocolate cookie pie crust: gives the base a chocolatey crunch Pre-made is convenient and saves time but look for one that feels fresh and crisp with no cracks
• Softened cream cheese: delivers that creamy tangy backbone Let it come to room temperature so it beats up smooth
• Powdered sugar: sweetens the filling and dissolves easily Look for confectioners sugar without lumps
• Thawed Cool Whip: makes the filling fluffy and light Not whipped cream in a can Use extra creamy if you love richness
• Semisweet mini chocolate chips: dot the pie with chocolate in every bite I like minis for even distribution and Nestle or Ghirardelli brands for good melt
• Cherry pie filling: brings a sweet and tart element Choose one with big whole cherries for maximum fruit flavor

Step-by-Step Instructions

Beat the Cream Cheese and Powdered Sugar:

Using a hand mixer or stand mixer on medium speed beat the softened cream cheese with the powdered sugar until completely smooth no lumps left This should take about two minutes and makes the filling base extra silky

Fold in Cool Whip and Pie Filling:

Switch to a spatula and gently fold in the thawed Cool Whip and the cherry pie filling Work carefully to keep the mixture airy and make sure all streaks are gone so you get even flavor

Add Chocolate Chips:

Gently fold in one cup of the semisweet mini chocolate chips Mix just until combined so the chips stay suspended through the mixture and do not sink to the bottom Save the rest to decorate the top

Assemble the Pie:

Spoon the entire filling into your chocolate cookie pie crust and smooth out the top with an offset spatula or spoon Scatter the reserved chocolate chips evenly across for a pretty finish

Refrigerate:

Cover the pie with plastic wrap and chill in the refrigerator for four hours or overnight This step helps the filling set up so you can slice neat pretty pieces that hold together perfectly

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Storage tips

Store leftovers in the fridge covered tightly with plastic wrap or in the original pie pan with a lid The pie stays fresh and creamy for up to three days If the crust begins to soften the flavor will still be there but the texture is at its best within the first forty eight hours

Ingredient substitutions

You can swap out the chocolate cookie crust for a traditional graham cracker crust for a sweeter twist For dairy sensitive eaters use a plant based cream cheese and coconut whipped topping For a different fruit flavor try blueberry or strawberry pie filling

Serving suggestions

Serve the pie cold straight from the fridge Slice with a warm knife for clean pieces It pairs well with coffee or a little scoop of vanilla ice cream For an extra fancy touch top with a dollop of whipped cream and drizzle of chocolate syrup

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Cultural and historical context

Cherry and chocolate are classic partners in European confections This dessert carries the celebratory feeling of a Black Forest cake but is much simpler to make at home On summer holidays this pie always reminds me of potlucks and laughter outdoors

Frequently Asked Questions

→ Can I use fresh cherries instead of canned filling?

Yes, fresh cherries can be used if you cook them down with sugar to achieve a similar consistency and sweetness to canned cherry filling.

→ How long should the pie chill before serving?

For best results, let the pie chill in the refrigerator for at least 4 hours to allow the filling to set completely.

→ Can I substitute the chocolate crust with another type?

Certainly! A graham cracker or vanilla wafer crust offers a lighter alternative to the chocolate cookie base.

→ Is it possible to make this dessert ahead of time?

Absolutely. Preparing it a day in advance helps the flavors meld and the filling firm up nicely for easy serving.

→ Can I use regular chocolate chips instead of mini?

Mini chocolate chips distribute more evenly in the filling, but regular ones work if you prefer bigger chocolate bursts.

→ What can I use instead of Cool Whip?

Freshly whipped cream sweetened with a bit of sugar makes a great substitute if you prefer a homemade touch.