Awesome Chocolate Cherry Cream Pie
Submitted by cinwat
Chocolate cherry cream pie layers a graham cracker crust, chocolate pudding, whipped topping, and ruby cherry pie filling. Six ingredients, two hours of chill time, no oven beyond a quick crust bake.
YIELD
16 servingsPREP
10 minCOOK
10 minREADY
2½ hrsA no-bake-style chocolate pie that layers like a black forest cake in pie form. The graham cracker crust gets a quick 8-minute bake to set, but everything above that line stays cool from there on. Chocolate instant pudding goes in first, frozen whipped topping spreads over that, then ruby cherry pie filling spoons across the top.
The layering is what makes this pie work visually and texturally. The crust crunches, the pudding stays creamy, the whipped topping adds an airy middle, and the cherries crown everything with bright color and bursts of fruit. Cut a slice and you see the full chocolate-cream-cherry profile.
The directions are specific about timing for good reason. Chilling the pudding 30 minutes before spreading lets it firm up enough to hold a clean layer without bleeding into the whipped topping. Skip this and the layers blend into a muddy brown mess.
This is exactly the kind of dessert that defines church potlucks, summer barbecues, and weeknight “need something sweet” moments. Six ingredients, almost no skill required, dependable every single time.
Pro Tips
- Crush graham crackers between waxed paper with a rolling pin as the directions call for. Food processors over-pulverize and the crust turns dusty.
- Press the crust firmly into the pie plate with the bottom of a measuring cup. Loose crusts crumble when you cut a slice.
- Use the pie filling instructions on the pudding box (less milk than the pudding instructions). Pie-filling consistency holds layers; pudding consistency runs.
- Spread the whipped topping all the way to the crust edges to create a moisture seal that keeps the pudding layer from weeping.
- Chill at least 2 hours as the directions specify. Less time means runny slices that won’t hold their shape.
Variations
- Substitute crushed Oreos for graham crackers for a darker, more chocolatey crust.
- Use blueberry or strawberry pie filling for color and flavor variety.
- Drizzle melted chocolate or chocolate syrup over the cherries before chilling for extra decadence.
Ingredients
Directions
Crush crackers with rolling pin, between waxpaper. Combine with sugar and butter, stir well. Press firmly into 9 inch pie plate.
Bake at 350℉ (180℃) for 8 minutes, cool before filling.
Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip carefully on top.
Spoon cherries on top. Chill for 2 hours before serving.
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