This is the fluffiest, creamiest cherry cream pie you’ll ever taste!
The black bottom chocolate layer is a pleasant surprise!
Chocolate covered cherries are one of those old fashioned types of candies that remind me of grandparents. They are like buttermints, Neccos or that mixed bag of cinnamon, peppermint and butterscotch candies. These weren’t the kind of candies you would actually choose yourself if you were set free in a candy store, but they sure hit the spot! Nothing would pass the time at my relatives house like sucking on butterscotch candies and buttermints.
I haven’t eaten chocolate covered cherries in years. Then out of the blue, my mom handed me a box of chocolate covered cherries she grabbed cheaply after Christmas. I vaguely remember liking that oozy, liquer-laden filling in those cherries when I was a kid, which is why I eagerly bit into one from the box my mom gave me. It took 2 seconds before I spit out the entire bite. Part of the problem was the candy was just plain old. I suspect the grocery store brought out that same box of cherries year after year in the hopes that eventually some sucker would give in and buy it. The other reason I spit it out was the taste. These cherries were nothing like the ones I remember. This cherry filling could be used as sanitizer; the alcohol was so strong! I was disappointed for sure, but I was inspired at the same time.
The black bottom cherry cream pie takes what I really love about those candies; the cherries and the chocolate! I used ready make graham cracker crust simply because it was easier. If you would like to try a homemade crust, you can follow the recipe that I used for this coconut banana cream pie or this layered pudding dessert. It is similar to this Creamy Pumpkin Pie too! The black bottom layer is a combination of melted chocolate and cream. This fluffy topping is made with more cream, white chocolate, and chopped maraschino cherries. This is such a simple pie that yields impressive results!
This pie is like bite after bite of chocolate-covered cherries, but better!
Black Bottom Cherry Cream Pie
A sweet and decadent cherry cream pie that is perfect for those cream pie lovers!
Ingredients
- 1 9-inch prepared graham cracker crust
- 1 1/3 cup chocolate chips
- 2 tablespoon corn syrup
- 2/3 cup of heavy cream
- 1 teaspoon vanilla
- 1 1/2 cups white chocolate chips
- 1 3/4 cup heavy cream, divided
- 2 tablespoons sugar
- 1/3 cup chopped maraschino cherries
Instructions
- To prepare the chocolate layer, combine the chocolate chips, corn syrup, heavy cream and vanilla in a microwave safe bowl. Microwave in 30-second intervals until chocolate is melted and smooth. Pour chocolate into the crust and freeze for 10-15 minutes.
- Meanwhile, heat the white chocolate chips and 3/4 cup of heavy cream in a microwave safe bowl for 30 seconds. Stir and repeat only until chips begin to soften. Stir.
- Add remaining cup of heavy cream to a mixing bowl and using your whisk attachments to beat cream. Slowly add sugar and continue to whip until thick but not enough for stiff peaks to form. Fold whipped cream into white chocolate. Gently fold in chopped cherries.
- Pour filling over chocolate layer and refrigerate pie for at least an hour or up to 1 day.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 708Total Fat 50gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 18gCholesterol 88mgSodium 162mgCarbohydrates 64gFiber 2gSugar 51gProtein 6g
Kristen says
My Papa always gave me chocolate covered cherries for Vday–so obviously I love this pie! So funny that chocolate covered cherries remind you of your grandparents too.
Karen T says
These cherries were always a holiday staple in the house. My mother loved them and so does my husband. Me, not so much, but this pie looks like a great Valentine’s Day treat! Thank you!
Ann D. says
On my screen, the quantities for chocolate chips and chopped maraschino cherries involve question marks where I think something else should be. Can you correct the posting?
Lemonsforlulu says
Sorry Ann, sometimes my recipe card does not recognize measurements.
Ann D. says
Thanks for the update. It appears the software has trouble with certain fractions, and many of us can sympathize!
Tracy T says
In the recipe, it says 1 ? cup chocolate chips and ? cup maraschino cherries. Could you please update with amounts? It looks so yummy.
Tracy T says
Just delete my comment – I should have refreshed the page before I commented. Thank you so much.
Bethany says
Oooh! This look so good! Pinning!
Suzannah Kolbeck says
I just made this as directed, and it is waaay too sweet. I love the idea, but between the chocolate chips and white chocolate chips (and the excessive amount of ganache with corn syrup), it’s just too much.
I am going to modify it and try again; I think the idea is lovely and it will be perfect for a Galentine’s Day party I am hosting, but there is a lot of sugar. I guess just like the original chocolate covered cherries!!
I am planning on blogging about it and will link to your orginal recipe.
Lemonsforlulu says
Thanks for sharing your experience. Sweetness, just like saltiness or spice is really a matter of taste. I hope you find modifications that work for you and I would love to hear what you changed. I thought is was decadent, but not overly sweet. But then again, I have a huge sweet tooth! Thanks for trying the recipe.
Suzannah Kolbeck says
Changes:
I used 1 cup chocolate chips and 1/2 cup heavy cream for the ganache. More traditional, and not so thick. Chilled in a graham cracker crust (GF for me).
For the filling, I pureed 1/2 cup Luxardo cherries in their juice and folded it into 2 cups of whipped heavy cream (no added sugar). Topped it with semi-sweet chocolate shavings.
Deeee-licious.
Rebecca says
Can this be made ahead and frozen?
Tanya Schroeder says
I would not freeze this pie. It can be refrigerated for up to 1 day in advance.
Lynn F Brynildsen-Hirsch says
Tried it once and it was a disaster. Is the chocolate bottom supposed to actually freeze? Mine was still liquid after 20 minutes and the cherry filling just mixed in with it instead of sitting on top.
Tanya Schroeder says
The chocolate layer should thicken enough to turn into a ganache, did you freeze the chocolate layer?