Indulgent Chocolate Cherry Cream Pie
A no-bake chocolate cherry pie featuring a creamy mousse-like filling and a glossy cherry layer, perfect for satisfying dessert cravings without turning on the oven.
Ingredients
For the filling
- 8 oz Cream Cheese Soften before mixing
- 1 pkg Instant Chocolate Pudding Mix Use chocolate flavor
- 2 cups Cold Milk Ensure it's cold for best results
- 8 oz Whipped Topping Fold gently into chocolate mixture
For the cherry layer
- 1 can Cherry Pie Filling 8 oz can
For assembly
- 1 9-inch Pre-Baked Pie Crust Use store-bought or homemade
- to taste Mini Chocolate Chips Optional garnish
- to taste Maraschino Cherries Optional for garnish
Instructions
Preparation
- Soften the cream cheese at room temperature for about 20–30 minutes until easy to mix.
- Beat the softened cream cheese in a medium bowl until smooth and glossy, about 1–2 minutes with an electric mixer.
- Sprinkle the instant chocolate pudding mix over the cream cheese, and gradually add the cold milk while whisking. Continue whisking until thickened, about 1–2 minutes.
- Fold in half of the whipped topping gently until the mixture is streak-free and airy.
Assembly
- Spread the chocolate cream evenly into the pre-baked pie crust, smoothing the top.
- Spoon the cherry pie filling over the chocolate layer, spreading it for an even distribution.
- Dollop the remaining whipped topping over the cherries or pipe it for a decorative finish.
- Sprinkle with mini chocolate chips if desired, then refrigerate the pie for at least 2 hours until set.
Serving
- To serve, run a thin knife under hot water and dry it before cutting to achieve clean slices. Serve with extra whipped topping and a maraschino cherry if desired.
Notes
For best results, chill the pie for at least 2-3 hours before serving. Handle the whipped topping gently to maintain its airy texture. Store leftovers covered in the refrigerator for up to 3 days.