Alright, friend, if you love the dreamy flavors of chocolate and cherries together, you’re going to fall head over heels for this Chocolate Cherry Black Forest Pie Recipe. It’s like a rich chocolate dream hugged those tart cherries in a fluffy, buttery crust, topped with the creamiest mascarpone whipped cream. Trust me, once you make this pie, it’ll instantly become your go-to dessert for special gatherings or lazy weekend indulgences. If you want all the secrets to make it perfect — stick around, because this recipe is fan-freaking-tastic and I’ve got tons of tips to help you nail it every time!

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Why This Recipe Works

Perfect Balance of Flavors: The tart cherries provide a lively contrast to the rich, deep cocoa crust and creamy mascarpone topping.
Textural Harmony: The crisp, chocolatey crust, bubbling cherry filling, and fluffy whipped cream all play off each other beautifully.
Hands-On Yet Easy: It’s an approachable recipe that gives you room to get creative without feeling overwhelmed.
From-Fridge to Oven: Using frozen cherries means less prep and the filling thickens perfectly as it bakes.

Chocolate Cherry Black Forest Pie, Chocolate Cherry Pie, Black Forest Pie Recipe, Cherry Chocolate Dessert, Easy Black Forest Pie - A round cherry pie with a lattice top crust in a white baking dish with handles. The crust is deep brown and looks crispy with large sugar crystals on top. The filling underneath is bright and dark red with chunks of cherries visible through the gaps in the lattice. The dish sits on a white marbled surface with a couple of fresh cherries and some green and purple berries and leaves nearby. There is a slice partly removed, showing the juicy cherry filling inside. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Cherry Black Forest Pie Recipe plays a starring role. Whether it’s the cocoa in the crust for richness or the hint of almond in the filling, they all come together to create an irresistible classic with a twist. When shopping, grab the best quality ingredients you can—especially butter and fresh vanilla—to really boost flavor.

Chocolate Cherry Black Forest Pie, Chocolate Cherry Pie, Black Forest Pie Recipe, Cherry Chocolate Dessert, Easy Black Forest Pie - Flat lay of a small mound of all purpose flour, a small bowl of cocoa powder, a few grains of coarse sea salt scattered beside a small pile of granulated sugar, frozen cubes of unsalted butter, a small white bowl holding cold sour cream, a small white bowl with pure vanilla extract, a small white bowl of cold water, a heaping mound of frozen tart cherries, a small white bowl of cornstarch, a small pinch of ground cinnamon next to a tiny pile of coarse demerara sugar, a small white bowl containing cherry liquor, a small white bowl with almond extract, a small white bowl of heavy whipping cream, a small white bowl with granulated sugar, a small white bowl with mascarpone cheese, two whole uncracked brown eggs, and a bar of dark chocolate partly shaved, all arranged with perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All-purpose flour: The base of your crust, it gives structure without heaviness.
Cocoa powder: Adds that earthy chocolate punch to the crust without sweetness.
Unsalted butter: Using cold, cubed butter helps create those flaky, tender layers in the crust.
Sour cream: A secret to tender, moist pie crust that’s not too crumbly.
Frozen tart cherries: Keeping cherries frozen prevents excess juice from making the filling soggy.
Cornstarch: Thickens the cherry filling as it bakes so it’s perfectly luscious, not runny.
Cherry liquor (optional): A boozy boost that accentuates cherry flavor if you’re feeling fancy.
Mascarpone cheese: Makes the whipped cream incredibly silky and rich—think cream cheese but lighter.
Dark chocolate bar: For those beautiful shavings that add a crunchy, chocolatey finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play around a little depending on the occasion. Sometimes I swap out the cherry liquor with kirsch or even a bit of almond liqueur for a different twist. Feel free to dial up the cinnamon for extra warmth or swap mascarpone for cream cheese if you want a tangier whipped topping. The best part is you can customize this Chocolate Cherry Black Forest Pie Recipe to make it truly yours!

Dairy-free variation: Substitute vegan butter for the crust and coconut cream for the whipped topping; it’s surprisingly good and still decadent.
Extra chocolate: Sprinkle mini chocolate chips into the filling for bursts of melty goodness.
Less sweet: Reduce sugar in the filling if your cherries are extra tart or you prefer a less sugary dessert.

Step-by-Step: How I Make Chocolate Cherry Black Forest Pie Recipe

Step 1: Crafting the Chocolate Sour Cream Pie Crust

Start by whisking together the flour, cocoa powder, salt, and sugar in a big bowl — this powders the base for your magical crust. Then toss in the cubed, frozen butter and work it with your fingertips or a pastry cutter until it looks like chunky peas mixed with flour. The key here is to keep the butter cold and chunky — that’s what makes the crust flaky and tender, not tough. Next, stir in the sour cream and vanilla, then add cold water, just a tablespoon at a time, mixing until the dough just comes together. No kneading needed! I fold the dough three times and cut it into two disks before wrapping and chilling in the fridge for at least an hour. Pro tip—this chilling step is crucial for ease of rolling and flavor development.

Step 2: Preparing the Tart Cherry Filling

While your dough chills, preheat the oven to 355°F (180°C). In a large bowl, combine those frozen tart cherries with sugar, cornstarch, salt, cinnamon, cherry liquor (only if you want to), and almond extract. Toss everything together until the cherries are nicely coated. I love keeping the cherries frozen here because it prevents the filling from getting too watery, and it helps everything come together beautifully as it bakes. Once mixed, pop the filling back into the fridge while you roll out your dough.

Step 3: Rolling & Assembling the Pie

On a well-floured surface, roll out one dough disk to about ¼ inch thick, then gently lift and fit it into your pie plate—don’t stretch it, or the crust might shrink during baking. Pour in all that luscious cherry filling, making sure you get every sugary, cornstarch-coated bit in there. Next, roll out the second disk and cut it into 1.5-inch strips for a classic lattice top. Weave those strips over the cherries to form this pretty lattice pattern. Trim the edges, leaving about an inch, then fold and crimp the edges for a nice finish. Before baking, brush the top with heavy cream and generously sprinkle coarse sugar for that extra crunch and sparkle.

Step 4: Baking to Perfection

Place your pie on a larger baking sheet to catch drips and bake on the lower rack for about 60-75 minutes. You’ll know it’s done when the filling is bubbling nicely and the crust edges look golden and crisp. If you spot the crust browning too fast, tent it loosely with foil to avoid burning. Once baked, let the pie cool until warm or room temp—this helps the filling set perfectly so you can slice neat pieces without any ooze.

Step 5: Whipping Up Vanilla Mascarpone Cream

The best finish to this pie is a luscious dollop of vanilla mascarpone whipped cream. In a chilled bowl, combine cold heavy cream, sugar, vanilla, and salt. Whip with a whisk or mixer until you get medium-stiff peaks. Then gently fold in that creamy mascarpone cheese and whip just a bit more until stiff peaks form. Dollop it on your pie slices and finish with chocolate shavings from a dark chocolate bar—trust me, it’s the little wow factor everyone will ask about.

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Pro Tips for Making Chocolate Cherry Black Forest Pie Recipe

Keep Butter Cold: Always cube and freeze your butter before mixing; this creates flaky layers in the crust that melt in your mouth.
Use Frozen Cherries: They reduce excess juice which helps the pie filling thicken better and the crust stay crisp.
Watch Your Bake Time: Tent the edges with foil if they brown before filling bubbles to keep the crust perfectly golden.
Serve Warm: This pie tastes best when served warm, so the crust is tender yet crisp and the filling is perfectly luscious.

How to Serve Chocolate Cherry Black Forest Pie Recipe

Chocolate Cherry Black Forest Pie, Chocolate Cherry Pie, Black Forest Pie Recipe, Cherry Chocolate Dessert, Easy Black Forest Pie - A slice of dark brown chocolate pie with a rough textured top layer sits on a white plate, revealing a thick, bright red cherry filling in the middle layer. On top of the pie slice, there is a dollop of white cream with small dark chocolate shavings scattered over it and around the plate. In the background, a woman’s hand is holding a dark chocolate bar and scraping chocolate shavings. The scene is set on a wooden surface with a soft focus of green plants and warm-toned decor in the background, all on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top slices with a generous spoonful of that fluffy vanilla mascarpone whipped cream and then shave dark chocolate right on top—it adds a nice textural contrast and a little extra chocolate hit. Sometimes I toss a few fresh cherries on for a pretty pop of color if they’re in season. It just makes the pie feel festive and extra special.

Side Dishes

This pie is rich and satisfying enough on its own, but I love pairing it with a simple espresso or a scoop of vanilla bean ice cream to balance the rich chocolate and tart cherries. For a brunch twist, it’s fantastic alongside fresh fruit salad or light whipped ricotta toast.

Creative Ways to Present

For parties, I’ve made mini versions using tart pans — they’re adorable and perfect for individual servings. Drizzling some warmed cherry sauce from the filling around the plate looks upscale. You can also pipe the mascarpone cream with a pretty star tip instead of dolloping, which elevates the presentation instantly.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie with foil and keep it in the fridge — it stays fresh for up to 5 days. Because of the cornstarch in the filling, the texture is best if eaten within this timeframe. The whipped cream I store separately in an airtight container to keep it fluffy.

Freezing

Heads up: Freezing this Chocolate Cherry Black Forest Pie Recipe isn’t ideal because cornstarch can break down and get grainy when thawed. That said, if you want to freeze, try swapping cornstarch with arrowroot powder, which handles freezing better. Then wrap tightly in plastic and foil to prevent freezer burn.

Reheating

To reheat slices, I gently warm them in the oven at 300°F for about 10 minutes until the filling bubbles again but be careful not to melt the whipped cream topping. If you refrigerated the whipped cream separately, just add it after warming.

FAQs

Can I use fresh cherries instead of frozen for this Chocolate Cherry Black Forest Pie Recipe?

Great question! You can use fresh cherries if they’re in season, but I recommend cooking them down a bit beforehand or adding a bit more cornstarch since fresh cherries release more juice than frozen ones. Using frozen cherries generally gives a better consistency without extra prep because the pie bakes with the juices controlled.
Is there a substitute for sour cream in the chocolate pie crust?

Yes! If you don’t have sour cream on hand, you can use Greek yogurt or crème fraîche. Both provide the moisture and acidity that help tenderize the crust, which makes all the difference for that perfect crumbly but sturdy base.
How do I make the lattice top look neat and even?

Rolling your dough evenly and using a ruler to cut straight 1.5-inch strips helps a ton! When weaving the lattice, be gentle and give the dough strips enough space to avoid crowding—this prevents shrinking and cracking during baking.
Can I make the vanilla mascarpone whipped cream ahead of time?

Absolutely! You can whip up the cream and store it in the fridge for up to three days. Give it a quick whisk before serving to refresh the texture if needed—but honestly, it holds up beautifully when well chilled.

Final Thoughts

This Chocolate Cherry Black Forest Pie Recipe holds a special place in my heart because it’s exactly the kind of dessert that feels fancy but is totally doable. I remember bringing it to a small get-together, and everyone was begging for the recipe — it just hits all the right notes with chocolate, fruit, and creaminess. I hope you’ll enjoy making it as much as I do, and impress your friends and family with this stunning slice of comfort. Seriously, give it a try, and let me know how your pie turns out. I’m rooting for you!