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!
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)!!
Chocolate Cherry Pie Crust
The star of this pie is definitely the cherries, but it’s the crust that makes it extra special! I used half regular cocoa and half dark cocoa in the chocolate crust for additional chocolate flavor and a darker color.
While a pastry blender isn’t necessary to cut in the butter/shortening, it does make the job a lot faster and easier. If you’re looking to buy one for yourself, you can find one here.
I also used a bowl scraper to work the dough. 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! If you’d like to buy one for yourself, you can find one here.
Keepin’ it Cool
You’ll notice throughout the recipe 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!
So remember to keep your crust/partially assembled pie in the refrigerator when you’re not working with it, or anytime it seems like it’s getting too warm! Not exactly convenient for a summer bake, but the results will speak for themselves!
Let’s Talk 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.
The filling comes together in a flash, with the exception of the cherry prep. I used a cherry pitter (like this one here) 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!
Chocolate Cherry Pie Filling
Once your cherries are prepped, putting together the rest of the filling is a breeze! I do have a few notes for you on ingredients that you may find helpful:
- 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. You can find it online here. If you prefer to substitute, you can use an equal measure of vanilla extract.
- I also added some chocolate extract to the filling, as it lends amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some here. Even better, make yourself some Homemade Chocolate Extract for next time!
- I used tapioca starch to thicken the filling. In a pinch you can substitute with 1/3 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.
- Last but not least: 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, amirite?
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! 😉
Other posts you may like:
Chocolate crust recipe adapted from Baking a Moment (link here).
Chocolate Cherry Pie
Chocolate Pie Crust:
- 2 cups flour
- ½ cup unsweetened cocoa powder (see note)
- ¼ cup sugar
- ½ tsp salt
- ¼ cup vegetable oil
- ½ cup unsalted butter, cold and cut into pieces
- 5-7 Tbsp water, cold
Plain Pie Crust:
- 1½ cups flour
- 10 Tbsp vegetable shortening
- 1 egg
- 1 Tbsp white vinegar
- 2 Tbsp water, cold
Chocolate Cherry Filling:
- 6 cups whole fresh cherries (will be ~2 lbs unpitted; see note)
- 1 Tbsp lemon juice
- 1 tsp vanilla bean paste (see note)
- 1 tsp chocolate extract (see note)
- ¾ cup sugar
- ¼ cup tapioca starch (see note)
- ¼ tsp salt
- 4 oz chocolate, chopped (I used 60% cacao)
- 1 egg
- 1 Tbsp water
- raw sugar, if desired
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.
- 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.
- 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!
Did you make this recipe?
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