Easy Cherry Chocolate Pie

If cherries are your jam, you're gonna love this chilled Cherry Chocolate Chip Pie. It's a breeze to pull together since you don't even need to bake it. The creamy combo of whipped cream, cream cheese, plus a bunch of mini chocolate chips hits the spot. Then you've got a layer of gooey cherry pie filling, all piled into a buttery graham cracker crust. Perfect if you're throwing a party, chilling with friends, or just want dessert without turning on the oven. Pop it in the fridge to set, then top with more chocolate chips and a big puff of whipped cream before digging in.

INGREDIENTS

Crust Stuff

• Granulated sugar: ¼ cup, makes it sweet and crunchy.
• Unsalted butter: ½ cup, melted so things stick together.
• Graham cracker crumbs: 1½ cups for a crumbly crust base.

Filling Mix

• Cherry pie filling: 1 can (21 oz), for that fruity hit.
• Heavy whipping cream: 1½ cups, whipped into thick peaks to make it airy.
• Powdered sugar: ½ cup to sweeten things up.
• Mini chocolate chips: 1 cup, chocolatey bits in every bite.
• Vanilla extract: 1 tsp, just for a little boost of flavor.
• Cream cheese: 8 oz, soft and creamy.

Topping Fixings

• Whipped cream: Throw some on top if you like (totally optional).
• Extra mini chocolate chips: Sprinkle a bunch on top to finish.

INSTRUCTIONS

Step 1:

Mix granulated sugar, graham cracker crumbs, and melted butter in a bowl. Press this into a 9-inch pan, all along the base and up the sides. Stick it in the fridge for around 15 minutes to chill.

Step 2:

Beat cream cheese in a big bowl until it's totally smooth. Toss in vanilla extract and powdered sugar and keep beating till it's all mixed up.

Step 3:

Fold in the whipped heavy cream so it's nice and fluffy. Stir in your mini chocolate chips.

Step 4:

Spoon half the cream cheese mix into your crust and spread it out. Next, layer on the cherry pie filling—hold back some cherries if you want to fancy up the top later.

Step 5:

Finish by spreading the rest of your cream cheese mixture evenly over the cherry layer.

Step 6:

Pop the whole thing back in the fridge for three or four hours, so it really firms up.

Step 7:

Right before serving, sprinkle on extra mini chocolate chips. Add some whipped cream and maybe those saved cherries to make it look awesome.

How to Serve & Keep It

• Keep the pie chilled for the best flavor and texture. It'll be good in the fridge for about three days—if it lasts that long.

Handy Hint

• If you want a different vibe, use crushed-up Oreos instead of graham crackers for your crust.

Chef Tips

• Chef Allison says tossing a splash of almond extract in the filling gives it a cool extra kick.

How to Nail a No-Bake Cherry Pie

Let your cream cheese soften up and whip your cream until it's holding stiff peaks—this gives you that light, airy filling. Let it chill for a good few hours. That way, it's easy to cut and doesn’t fall apart.

Questions Answered

Can I use fresh cherries here?

Yep! Cook 'em with some sugar to make your own cherry filling at home. Just as tasty.

Can I prep this pie ahead?

For sure—make it a day or two early, cover, and chill. It'll still taste great when you're ready.

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Summary

Cherry Chocolate Pie is a chilled, sweet treat that’s packed with cream cheese filling, cherries, and chocolate chips over a graham cracker base. This no-bake dessert is great for all occasions. Top it with whipped cream and extra chocolate for extra joy.