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    Home » Recipes » Pies

    Chocolate Cherry Pie

    July 25, 2019 by Amee 6 Comments

    Jump to Recipe Print Recipe

    It's hard to keep cherries around at my house for long enough to bake them into something. I (and my family) prefer to snack on them more than anything else. I had to guard cherries with my life to bake them into this Chocolate Cherry Pie, but it was SO worth it!

    Slice of Chocolate Cherry Pie on a white plate with a bowl of cherries in the background.

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    This Chocolate Cherry Pie has juicy fresh cherries and chopped dark chocolate in a crisp, flaky chocolate pie crust. The two-tone lattice work on top isn't exactly necessary, but how could I not? I really loved the look (and the taste)!!

    If you're a fan of cherry bakes, you should also check out my recipes for my Cherry Tart, Chocolate Cherry Brownies, and Cherry Scones!

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • FAQ
    • Chocolate Cherry Pie
    • 💬 Comments
    Top view of whole Chocolate Cherry Pie with two-tone lattice top.

    Ingredients

    The star of this pie is definitely the cherries, but it's that two-tone crust that makes it extra special! Here's everything you need to make this pie, and a bit about why each ingredient is used. Measurements are included in the recipe card, below.

    Chocolate Crust Ingredients

    • Flour - Provides structure for the pie crust.
    • Unsweetened Cocoa Powder - For flavor and color. I used half regular cocoa and half dark cocoa in the chocolate crust. The dark cocoa gives a deeper chocolate flavor and a darker color. If you don't have dark cocoa on-hand, you can just use all regular cocoa.
    • Sugar - For a little sweetness.
    • Salt - To balance and enhance the flavor of the crust.
    • Vegetable Oil - A little vegetable oil helps the crust to come together with all that cocoa in it.
    • Unsalted Butter - This is where the crust gets its light, flaky layers! You want your butter to be *cold!*
    • Water - To hydrate the dough. You want to use cold water!

    Plain Crust Ingredients

    • Flour - Provides structure for the pie crust.
    • Vegetable Shortening - This gives the crust its light, flaky texture without being so sensitive about temperature.
    • Egg - Adds moisture and makes the dough more pliable and easier to roll out.
    • White Vinegar - To tenderize the crust, as it helps to inhibit the development of gluten.
    • Water - To hydrate the dough. You want to use cold water!
    Top view of sliced Chocolate Cherry Pie with fresh cherries and chocolate in a bowl.

    Filling Ingredients

    • Cherries - For fantastic flavor! I used fresh sweet cherries for my pie. If you're using tart cherries, you'll likely want to increase the sugar.
    • Lemon Juice -
    • Vanilla Bean Paste - For flavor! You know me, I put vanilla bean paste in everything! Delicious and more economical than whole vanilla beans, this ingredient is my go-to for an extra punch of flavor. If you prefer to substitute, you can use an equal measure of vanilla extract.
    • Chocolate Extract - For more chocolate flavor. Chocolate extract lends amazing depth of flavor to chocolate baked goods! (Even better, make yourself some Homemade Chocolate Extract for next time!)
    • Sugar - For sweetness.
    • Tapioca Starch - To thicken the filling.
    • Salt - To balance and enhance the flavors in the pie.
    • Chopped Dark Chocolate - For flavor and gooey goodness. I say dark chocolate here because it's my fave and it pairs so nicely with the sweet cherries. That said, you can use whatever kind of chocolate you prefer!

    Egg Wash Ingredients

    • Egg - Helps make the crust beautifully browned.
    • Water - Just a little to thin the egg.

    Topping

    • Raw Sugar - This is optional, but it's my favorite finishing touch! Sprinkling raw sugar on top of the pie adds sweetness and a crunch I can't resist!
    Slice of Chocolate Cherry Pie with fresh cherries alongside.

    Instructions

    Here's a quick overview of how to make this gorgeous pie! More detailed instructions are included in the recipe card, below.

    You'll notice throughout both crust recipes that we're keeping all the ingredients cold all the way through the process. The cold pie crust will hold it's shape better and turn out flakier!

    Making the Crust

    To Make Chocolate Pie Crust

    • Combine flour, cocoa, sugar, and salt. Stir to combine.
    • Add oil and stir until mixture resembles coarse meal. Add the cold butter and toss to coat. Cut in the butter until no large pieces remain.
    • Add the cold water one tablespoon at a time until the dough gathers into a ball.
    • Divide the dough in half, making two discs. Wrap the dough and chill for at least one hour.

    To Make Plain Pie Crust

    • Combine the flour and vegetable shortening. Cut shortening in until no large pieces remain.
    • In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
    • Make wells in the flour mixture, and pour the egg mixture into the wells. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Form the dough into a disc, wrap, and chill for at least one hour.

    To Prepare Bottom Crust

    • On a lightly floured surface, roll one disc of the chocolate dough large enough to fit your pie plate. Line the pie plate with the dough, then place the lined pie plate in the refrigerator to chill while you prepare the filling.
    Top view of three slices of Chocolate Cherry Pie on white plates.

    Making the Filling

    • Pit the cherries, slice in half, and place in a large bowl. Add the lemon juice, vanilla bean paste, and chocolate extract. Stir to incorporate.
    • In a small bowl, combine the sugar, tapioca starch, and salt. Whisk to combine and to remove any lumps.
    • Pour the sugar mixture in with the cherries and gently toss to coat. Gently stir in the chopped chocolate.
    • Pour the cherry filling into the lined pie plate, and return it to the refrigerator while you make the top crust.

    To Prepare Top Crust

    • On a lightly floured surface, roll out the second half of the chocolate dough. Repeat the process with the plain dough. Create a lattice (or other design) for the top of your pie using the two doughs. Return the pie to the refrigerator to chill while the oven preheats.

    Finishing/Baking

    • Preheat oven. Prepare the egg wash by combining the egg and water in a small bowl and whisking to combine. Brush the egg wash over the top of the pie. Sprinkle with raw sugar, if desired.
    • Bake until golden. If the top of the pie is getting too brown, you can tent it with foil during baking. The pie must cool completely before slicing (or the pie will be a watery mess).
    Single slice of Chocolate Cherry Pie on a white plate with a white background.

    Equipment

    Here are a few things I used while making this pie:

    • Pastry Blender - While it isn’t necessary to have a pastry blender to cut in the butter/shortening, it does make the job a lot faster and easier!
    • Bowl Scraper - I like using a bowl scraper to work the dough. Its flexible shape makes the job much easier, and keeps your hands from warming the dough as it comes together. They're easy to store and easy on the wallet!
    • Cherry Pitter - The filling comes together in a flash, with the exception of the cherry prep. I used a cherry pitter to pit the cherries. We're talking 150+ cherries here, so a pitter might not be necessary, but I probably wouldn't make this pie if I didn't have one! It's also great to use on olives! Once your cherries are prepped, putting together the rest of the filling is a breeze!

    FAQ

    Can I use frozen cherries?

    For best results, use fresh cherries. If you choose to use frozen cherries, thaw and drain them well before using. The pie will still be delicious, but using frozen cherries tends to make the pie too juicy and will get soggy quickly.

    What if I don't have/can't find tapioca starch?

    In a pinch you can substitute with ⅓ cup cornstarch (see recipe notes), but I've found that it doesn't work as well. If you can't find tapioca starch (also called tapioca flour) in your local grocery store, you can find it here.

    Can I use chocolate chips instead of chopped chocolate?

  • Chocolate chips contain a stabilizer that helps them to keep their shape. I wanted to ensure that the chocolate got melty and incorporated in with the cherries a bit, so I chose to use a chopped chocolate bar rather than chocolate chips. That said, if chocolate chips are what you've got on-hand, go for it! Better less-melty chocolate chips than no chocolate, right?
  • Slice of Chocolate Cherry Pie on a white plate with a bite missing.

    So, there you have it! A classic cherry pie with a twist. The textures of the crisp, flaky crust with the soft, chewy cherries and the melty chocolate is just heaven! And I'm sure we can agree that cherries + chocolate is one of the most delicious combinations on the planet, soo.... let me know when you bake this up and I'll be right over! 😉

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    Chocolate crust recipe adapted from Baking a Moment (link here).

    Slice of Chocolate Cherry Pie on a white plate with a bowl of cherries in the background.

    Chocolate Cherry Pie

    Amee
    This Chocolate Cherry Pie has juicy, fresh cherries and chopped dark chocolate in a crisp, flaky chocolate pie crust! I think the two-tone lattice gives it a little pizazz, too! 🙂
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 1 hour hr 15 minutes mins
    Chill Time 1 hour hr
    Total Time 3 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Pies
    Servings 10 slices
    Calories 634 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    Chocolate Pie Crust:

    • 2 cups flour
    • ½ cup unsweetened cocoa powder (see note)
    • ¼ cup sugar
    • ½ teaspoon salt
    • ¼ cup vegetable oil
    • ½ cup unsalted butter, cold and cut into pieces
    • 5-7 tablespoon water, cold

    Plain Pie Crust:

    • 1½ cups flour
    • 10 tablespoon vegetable shortening
    • 1 egg
    • 1 tablespoon white vinegar
    • 2 tablespoon water, cold

    Chocolate Cherry Filling:

    • 6 cups whole fresh cherries (will be ~2 lbs unpitted; see note)
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla bean paste (see note)
    • 1 teaspoon chocolate extract (see note)
    • ¾ cup sugar
    • ¼ cup tapioca starch (see note)
    • ¼ teaspoon salt
    • 4 oz chocolate, chopped (I used 60% cacao)

    Egg wash:

    • 1 egg
    • 1 tablespoon water

    Topping:

    • raw sugar, if desired

    Instructions
     

    For Chocolate Crust:

    • In a large bowl, combine flour, cocoa, sugar, and salt. Stir to combine.
    • Add oil and stir until mixture resembles coarse meal. Add the cold butter and toss to coat. Using a pastry blender (see note) or fork, cut in butter until no large pieces remain.
    • Add the cold water one tablespoon at a time until the dough gathers into a ball. I found using a bowl scraper (see note) helps to get the dough to come together without your hands warming the butter.
    • Divide the dough in half, making two discs. Wrap the dough and chill for at least one hour.

    For Plain Crust:

    • In a medium bowl, combine the flour and vegetable shortening. Using a pastry blender or fork, cut shortening in until no large pieces remain.
    • In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
    • Make wells in the flour mixture, and pour the egg mixture into the wells. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Form the dough into a disc, wrap, and chill for at least one hour.

    To Prepare Bottom Crust:

    • On a lightly floured surface, roll one disc of the chocolate dough large enough to fit your pie plate. Line the pie plate with the dough, then place the lined pie plate in the refrigerator to chill while you prepare the filling.

    For Filling:

    • Pit the cherries (see note), slice in half, and place in a large bowl. Add the lemon juice, vanilla bean paste (see note) and chocolate extract (see note). Stir to incorporate.
    • In a small bowl, combine the sugar, tapioca starch (see note), and salt. Whisk to combine and to remove any lumps. Pour the sugar mixture in with the cherries and gently toss to coat. Gently stir in the chopped chocolate (see note).
    • Pour the cherry filling into the lined pie plate, and return it to the refrigerator while you make the top crust.

    To Prepare Top Crust:

    • On a lightly floured surface, roll the second half of the chocolate dough to about ¼" thickness. Repeat the process with the plain dough. Create a lattice (or other design) for the top of your pie using the two doughs. Return the pie to the refrigerator to chill while the oven preheats.

    Finishing/Baking:

    • Preheat oven to 400° F. Prepare the egg wash by combining the egg and water in a small bowl and whisking to combine. Brush the egg wash over the top of the pie. Sprinkle with raw sugar, if desired.
    • Place the pie on a baking sheet and bake for about 1 hour & 15 minutes. Check the pie after 30 minutes. If the top of the pie is getting too brown, you can tent it with foil during baking. The pie must cool completely before slicing (or the pie will be a watery mess).
      Enjoy!

    Notes

    Note on cherries: I used fresh sweet cherries for my pie. If you're using tart cherries, you'll likely want to increase the sugar. For best results, use fresh cherries. If you choose to use frozen cherries, thaw and drain them well before using. The pie will still be delicious, but using frozen cherries tends to make the pie too juicy and will get soggy quickly.
    Note on cocoa: I used half regular unsweetened cocoa powder and half dark cocoa powder for deeper chocolate flavor and darker color. You can use whatever you prefer or have on-hand.
    Note on pastry blender: While a pastry blender isn’t necessary to cut in the shortening, it does make the job a lot faster and easier. 
    Note on bowl scraper: I like a bowl scraper to work the dough because it's flexible shape makes the job much easier, and keeps your hands warming the dough as it comes together. They're easy to store and easy on the wallet! 
    Note on pitting cherries: I used a cherry pitter to pit the cherries. We're talking 150+ cherries here, so a pitter might not be necessary, but I probably wouldn't make this pie if I didn't have one! It's also great to use on olives!
    Note on chocolate: Chocolate chips contain a stabilizer that helps them to keep their shape. I wanted to ensure that the chocolate got melty and incorporated in with the cherries a bit, so I chose to use a chopped chocolate bar rather than chocolate chips.
    Note on tapioca starch: Also known as tapioca flour, this ingredient thickens the filling so you don't end up with a watery mess. In a pinch you can substitute ⅓ cup cornstarch, but I've found that it doesn't work quite as well.
    Note on vanilla bean paste: You know me, it's in everything! Delicious and more economical than whole vanilla beans, this ingredient is my go-to for an extra punch of flavor. You can find it online here. If you prefer to substitute, you can use an equal measure of vanilla extract.
    Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends amazing depth of flavor to chocolate baked goods! Even better, make yourself some Homemade Chocolate Extract for next time!

    Nutrition Estimate

    Serving: 1 sliceCalories: 634kcalCarbohydrates: 77gProtein: 8gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 57mgSodium: 194mgPotassium: 395mgFiber: 6gSugar: 34gVitamin A: 389IUVitamin C: 6mgCalcium: 40mgIron: 4mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    Text "Click to shop my Amazon storefront" with images of baking tools and ingredients.

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    Reader Interactions

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    1. Rachel

      June 18, 2022 at 3:04 pm

      5 stars
      Chocolate and cherries is already an amazing combo, but this is a DREAM!

      Reply
      • Amee

        June 19, 2022 at 9:35 am

        I so agree, Rachel! So happy that you enjoyed it, and thanks so much for your review!

        Reply
    2. Norah

      August 30, 2023 at 10:53 am

      5 stars
      My husband thought he didn't like cherry pie, but then I made this! Amazing!

      Reply
    3. Vonnie

      April 20, 2024 at 5:55 pm

      I don't see nutritional information.

      Reply
      • Nancy

        March 31, 2025 at 3:23 pm

        What size pie plate is this recipe using?

        Reply
        • Amee

          April 07, 2025 at 4:00 pm

          Hi, Nancy! I used a 9-inch pie plate. Hope you love it if you make it!

          Reply

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