Cherry Chocolate Chip Pie: A Delicious & Easy Recipe

Cherry Chocolate Chip Pie: Prepare to be transported to dessert heaven! Imagine sinking your fork into a warm, luscious pie, the sweet-tartness of cherries mingling perfectly with the rich, decadent flavor of chocolate chips. This isn’t just a pie; it’s an experience, a symphony of flavors that will leave you craving more.

While the exact origins of combining cherries and chocolate in a pie are somewhat shrouded in mystery, the pairing itself has a long and beloved history. Cherries, enjoyed for centuries, were often baked into pies as a way to preserve their summer sweetness. The addition of chocolate, a more modern indulgence, elevates this classic dessert to a whole new level of sophistication. Think of it as a delightful marriage of old-world charm and contemporary decadence.

What makes Cherry Chocolate Chip Pie so irresistible? It’s the perfect balance of textures – the tender, juicy cherries, the creamy, melted chocolate, and the flaky, buttery crust. It’s also incredibly versatile. Enjoy it warm with a scoop of vanilla ice cream, or let it cool completely for a slice of pure, unadulterated bliss. Whether you’re baking for a special occasion or simply treating yourself, this pie is guaranteed to be a crowd-pleaser. So, let’s get baking and create a dessert that will have everyone begging for the recipe!

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup cold vegetable shortening, cut into small pieces
• 5-7 tablespoons ice water
• For the Cherry Filling:
• 4 cups fresh or frozen pitted cherries (if frozen, thaw and drain well)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon almond extract
• 1 tablespoon lemon juice
• Pinch of salt
• For the Chocolate Chip Addition:
• 1 cup semi-sweet chocolate chips
• For the Egg Wash (Optional):
• 1 large egg, beaten
• 1 tablespoon milk or water
• For Sprinkling (Optional):
• Turbinado sugar or granulated sugar

Preparing the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the fat cold!), cut the fat into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – these are what create flaky layers. Don’t overmix!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The amount of water you need will vary depending on the humidity. Stop adding water when the dough just comes together and is slightly shaggy. Be careful not to add too much water, or the crust will be tough.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a ball. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling time is essential for relaxing the gluten and preventing the crust from shrinking during baking.
5. Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. It should be large enough to fit your pie plate with some overhang. Gently transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1-inch overhang.
6. Prepare the Edge: Crimp the edges of the crust using your fingers or a fork. You can also use a decorative crimper if you have one. This will help seal the filling inside and create a beautiful finished edge.
7. Chill the Crust: Place the prepared pie crust in the refrigerator while you prepare the filling. This will help prevent it from shrinking during baking.

Making the Cherry Filling:

1. Combine Filling Ingredients: In a large bowl, combine the cherries, sugar, cornstarch, almond extract, lemon juice, and salt. Gently toss to coat the cherries evenly. The cornstarch will help thicken the filling as it bakes. The almond extract enhances the cherry flavor, and the lemon juice adds a touch of brightness.
2. Add Chocolate Chips: Gently fold in the chocolate chips. I like to use semi-sweet, but you can use milk chocolate or dark chocolate depending on your preference.

Assembling and Baking the Pie:

1. Pour in the Filling: Pour the cherry filling into the chilled pie crust. Distribute the cherries evenly.
2. Roll Out the Top Crust: On a lightly floured surface, roll out the remaining disc of dough into a 12-inch circle.
3. Place Top Crust: Carefully place the top crust over the filling. Trim the edges, leaving about a 1-inch overhang.
4. Seal and Crimp: Crimp the edges of the top and bottom crusts together to seal. You can use your fingers, a fork, or a decorative crimper. Make sure the seal is tight to prevent the filling from leaking out during baking.
5. Cut Vents: Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking. You can use a knife or a decorative cutter to create vents.
6. Egg Wash (Optional): In a small bowl, whisk together the egg and milk or water. Brush the top crust with the egg wash. This will give the crust a beautiful golden-brown color.
7. Sprinkle with Sugar (Optional): Sprinkle the top crust with turbinado sugar or granulated sugar for added sweetness and sparkle.
8. Bake: Preheat your oven to 400°F (200°C). Bake the pie for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
9. Cool: Let the pie cool completely on a wire rack before slicing and serving. This is important because the filling will continue to thicken as it cools. If you cut into it while it’s still hot, the filling will be runny. I know it’s tempting, but trust me, it’s worth the wait! Ideally, let it cool for at least 4 hours, or even overnight.

Tips for Success:

• Keep the Ingredients Cold: Cold butter and shortening are essential for creating a flaky crust. Make sure your ingredients are well-chilled before you start.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax, which prevents the crust from shrinking during baking.
• Use a Pie Shield: If the crust starts to brown too quickly, use a pie shield or strips of aluminum foil to protect the edges.
• Let the Pie Cool Completely: This is the most important tip! Letting the pie cool completely allows the filling to thicken and prevents it from being runny.
• Adjust Sweetness to Taste: Taste the cherry mixture before adding it to the crust. If your cherries are particularly tart, you may want to add a little more sugar.
• Experiment with Flavors: Feel free to experiment with different extracts and spices. A little bit of cinnamon or nutmeg would also be delicious in this pie.
• Use High-Quality Chocolate: The quality of the chocolate chips will affect the overall flavor of the pie. Use high-quality chocolate chips for the best results.

Conclusion:

This Cherry Chocolate Chip Pie isn’t just dessert; it’s an experience. The sweet-tart cherries, the rich dark chocolate, and the flaky, buttery crust combine to create a symphony of flavors and textures that will leave you wanting more. Trust me, once you take that first bite, you’ll understand why I’m so passionate about this recipe. It’s the perfect balance of comfort and indulgence, making it ideal for any occasion, from a cozy night in to a celebratory gathering.

But what truly elevates this pie is its versatility. While it’s absolutely divine served warm with a scoop of vanilla ice cream (my personal favorite!), don’t be afraid to experiment. A dollop of freshly whipped cream adds a light and airy touch, while a drizzle of chocolate sauce intensifies the chocolatey goodness. For a more sophisticated twist, try pairing it with a glass of ruby port or a rich dessert wine.

And the variations are endless! If you’re not a fan of dark chocolate, semi-sweet or milk chocolate chips work just as well. You could even add a handful of chopped walnuts or pecans for a nutty crunch. For a festive holiday pie, consider adding a pinch of cinnamon or nutmeg to the cherry filling. And if you’re feeling adventurous, try using a different type of fruit altogether! Imagine a blueberry chocolate chip pie or a raspberry chocolate chip pie – the possibilities are truly limitless.

I know that baking a pie from scratch can seem daunting, but I promise you, this recipe is surprisingly easy to follow. I’ve included all the tips and tricks I’ve learned over the years to ensure that your pie turns out perfectly every time. And even if it’s not perfect, that’s okay! The most important thing is to have fun and enjoy the process.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Cherry Chocolate Chip Pie you’ve ever tasted. I’m confident that this recipe will become a new family favorite.

I’m so excited for you to try this recipe and experience the joy of homemade pie. Once you’ve baked your own masterpiece, I’d love to hear about it! Share your photos and stories in the comments below. Let me know what variations you tried, what you paired it with, and most importantly, what you thought of the taste. Your feedback is invaluable, and it helps me to continue creating and sharing recipes that you’ll love.

Don’t forget to tag me in your social media posts using #CherryChocolateChipPie – I can’t wait to see your creations! Happy baking! I’m sure you’ll agree that this pie is a must-bake!

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July 6, 2025 by Melissa