If you’ve ever dreamed of a dessert that combines the rich decadence of chocolate with the bright tang of cherries—all nestled under a fluffy cloud of cream—then you’re going to love this Chocolate Cherry Black Forest Pie Recipe. It’s one of those recipes I fell in love with because it feels fancy enough for a special occasion but surprisingly approachable for a cozy night in. Stick with me, and I’ll walk you through every step so your pie turns out perfect and impresses everyone at your table!

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Why This Recipe Works

Balanced Flavors: The tart cherries perfectly cut through the richness of the chocolate crust for a harmonious taste experience.
Textural Delight: The lattice crust adds that just-right crunch while the creamy mascarpone topping melts on your tongue.
Ease of Assembly: Using frozen cherries means no messy thawing, keeping the filling consistency spot on.
Versatile Indulgence: You can make it ahead for celebrations or whip it up spontaneously for a sweet treat that wows.

Chocolate Cherry Black Forest Pie, Black Forest Pie, Cherry Chocolate Pie, Black Forest Dessert, Chocolate Cherry Pie Recipe - 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

This Chocolate Cherry Black Forest Pie Recipe carefully layers ingredients that bring both taste and texture—perfect for creating that iconic Black Forest experience with a pie twist. Here are some shopping tips and why each ingredient is key to your success.

Chocolate Cherry Black Forest Pie, Black Forest Pie, Cherry Chocolate Pie, Black Forest Dessert, Chocolate Cherry Pie Recipe - 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 foundation of the crust, giving you that tender but sturdy texture you want to hold the filling.
Cocoa powder: Adds rich chocolate flavor without extra fat—bringing that deep, dark note to the crust.
Sea salt: A pinch enhances flavors and balances sweetness beautifully.
Granulated sugar: Sweetens the crust and filling just right without overpowering.
Unsalted butter: Frozen and cubed for a flaky crust that shatters delightfully when bitten.
Sour cream: Adds moisture and a subtle tang that makes the crust tender and flavorful.
Pure vanilla extract: Enhances all the flavors and aroma—don’t skip it!
Cold water: Helps bring the dough together without making it tough—always add little by little.
Frozen tart cherries: The star of the filling, tartness keeps the pie from being cloyingly sweet and holds its shape baked.
Cornstarch: Thickens the cherry filling into that glossy, luscious texture you want.
Ground cinnamon: A whisper of warmth that brings complex flavor notes to the cherries.
Cherry liquor (optional): Adds authentic cherry depth and boozy goodness if you’re feeling indulgent.
Almond extract: A little magic that counters the tartness with a subtle nutty aroma.
Heavy whipping cream: Used to brush the crust for browning and whipping into the luscious topping.
Demerara sugar: Adds crunch and pretty sparkle on the crust lattice.
Mascarpone cheese: For rich and creamy whipped topping—makes the pie as dreamy as it looks.
Dark chocolate bar: Shaved generously on top of the cream for elegance and extra chocolate punch.

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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 love making this Chocolate Cherry Black Forest Pie Recipe my own by adjusting a few things depending on what I’m craving or who I’m baking for. Feel free to experiment—you might find a version you adore even more!

Variation: When sharing with kids, I skip the cherry liquor and add a splash of cherry juice for flavor without the alcohol.
Dietary tweaks: For gluten-free, swap the all-purpose flour with a reliable gluten-free blend—just keep the dough chilled well.
Seasonal adjustment: Fresh cherries can be used if they’re in season—just increase the cornstarch by a tablespoon to compensate for extra juice.
More chocolate: Feel free to add mini chocolate chips into the filling for a surprise melty hit inside the pie.

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

Step 1: Crafting the Perfect Chocolate Sour Cream Pie Crust

Start by mixing your dry ingredients—flour, cocoa powder, salt, and sugar—in a big bowl. Keep your butter cubes frozen and toss them in next, working them in with your fingers or a pastry cutter until the mixture looks like chunky peas. This bit is key—don’t overwork it! Then stir in the sour cream and vanilla, which adds moisture and a lovely tang, and slowly add cold water one tablespoon at a time to help the dough come together. When it holds without being sticky, gather it and fold it gently three times before splitting into two discs. Wrap those up and chill for at least an hour or even overnight if you have time.

Step 2: Mixing the Cherry Pie Filling

While the dough chills, preheat your oven to 355°F (180°C). In a large bowl, toss the frozen cherries right from the freezer with sugar, cornstarch, salt, cinnamon, cherry liquor, and almond extract until they’re evenly coated. The cold cherries make it easier to handle and help keep the filling from getting watery. Pop this mixture into the refrigerator while you roll out your crust.

Step 3: Assembling the Pie

Roll out one of your chilled dough discs on a floured surface to about a quarter-inch thickness. Carefully place it into your pie plate, letting it fall naturally without stretching. Pour in your cherry filling, making sure to include all that flavorful juice at the bottom of the bowl—it’s gold! Then roll out the second dough disc and cut it into 1.5-inch strips. Lay those strips over the pie to create a lattice pattern, overlapping and weaving them for that classic look. Trim any excess dough, then fold the edges under and crimp with your fingers or a fork. Brush the top with heavy cream and sprinkle generously with coarse demerara sugar to get that sparkling, golden finish.

Step 4: Baking to Perfection

Place your pie on a baking sheet (trust me, the filling bubbles over sometimes!) and pop it in the oven’s lower half for 60-75 minutes. Keep an eye out, and if the crust edges brown faster than the center, cover them with foil to avoid burning. The pie is done when you see the filling bubbling merrily and the crust looks crisp and set. Let it cool to warm or room temperature before slicing—this helps the filling thicken and set nicely.

Step 5: Whipping Up the Vanilla Mascarpone Cream

Whip heavy cream, sugar, vanilla extract, and salt until you see medium-stiff peaks popping up. Then add the mascarpone cheese and keep whipping until the mixture is thick and glossy with stiff peaks. This topping is where the pie shines—so creamy and slightly tangy. Dollop generously over your pie slices and shave dark chocolate over the top using a vegetable peeler for that gorgeous finishing touch.

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Pro Tips for Making Chocolate Cherry Black Forest Pie Recipe

Keep Butter Cold: I always freeze the butter in small cubes before mixing to create that flaky, layered crust everyone drools over.
Use Frozen Cherries Directly: Handling them frozen stops the filling from becoming watery, which makes slicing easier and cleaner.
Tent the Crust with Foil: When the crust starts browning too soon, foil saves the day by preventing burnt edges without sacrificing that perfect golden look.
Serve Warm: I find the crust is so tender yet crisp just out of the oven, and letting the pie warm enhances the rich flavors beautifully.

How to Serve Chocolate Cherry Black Forest Pie Recipe

Chocolate Cherry Black Forest Pie, Black Forest Pie, Cherry Chocolate Pie, Black Forest Dessert, Chocolate Cherry Pie Recipe - 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 adore topping each slice with a big dollop of the vanilla mascarpone cream and a generous shower of freshly shaved dark chocolate. The chocolate curls melt just a bit from the cream’s warmth and add an elegant look that makes every slice feel like a special treat.

Side Dishes

Since this pie is such a rich experience, I like to pair it with a fresh fruit salad or a tangy scoop of lemon sorbet to balance the richness. A cup of freshly brewed coffee or a glass of cherry-infused sparkling water also complements the flavors beautifully.

Creative Ways to Present

For a festive occasion, I’ve arranged mini individual lattice pies in small ramekins, perfect for dinner parties where everyone gets their own. Another fun twist is layering slices with a drizzle of cherry sauce and extra whipped cream to serve as an elegant dessert parfait.

Make Ahead and Storage

Storing Leftovers

I store the pie covered tightly in the fridge, and it keeps beautifully for up to five days. Since the filling uses cornstarch, the texture stays firm and juicy without breaking down. Just be sure to keep the crust from getting soggy by serving it soon after slicing.

Freezing

Freezing this pie can be tricky because cornstarch doesn’t always freeze well—it makes the filling a bit watery when thawed. If you want to freeze, swap cornstarch for arrowroot starch, which holds up better during freezing. Wrap the pie tightly and freeze for up to two months.

Reheating

To reheat, I pop slices in a low-temperature oven (around 300°F or 150°C) for about 10-15 minutes to warm through while keeping the crust crisp. Avoid microwaving—it tends to make the crust soggy and dull the pie’s texture.

FAQs

Can I use fresh cherries instead of frozen in the Chocolate Cherry Black Forest Pie Recipe?

Yes! Fresh cherries work well if in season, but because they contain more liquid, you might want to increase the cornstarch by a tablespoon to help thicken the filling. You’ll also want to pit and chop them if large, then toss them with the sugar and spices just like the frozen cherries.
Is there a gluten-free option for this pie crust?

Absolutely. Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend that includes xanthan gum for structure. Keep the dough chilled and handle it gently to maintain that nice flaky texture.
Can I make the mascarpone whipped cream ahead of time?

Yes! The mascarpone cream stays fresh and fluffy if you prepare it a day ahead and store it in an airtight container in the fridge. Just give it a quick whisk before serving if it has softened too much.
Why does the recipe use sour cream in the crust?

Sour cream adds moisture and a slight tang that balances the sweetness and chocolate richness, resulting in a tender, flaky crust. It also helps with the dough’s texture, making it easier to roll out and less likely to crack.
Can I skip the almond extract?

You can, but I recommend including it if possible since it gives that subtle nutty hint classic to Black Forest desserts. If you don’t have almond extract, a few drops of vanilla or even cherry extract can work as a substitute.

Final Thoughts

This Chocolate Cherry Black Forest Pie Recipe is one of those desserts that feels special without feeling intimidating. I treasure how it brings people together—whether it’s for a birthday, a comforting weekend treat, or when I just need a little sweet joy. I’m confident you’ll love the rich chocolate crust paired with bright cherries and that fluffy mascarpone topping as much as I do. Give it a try—you might even surprise yourself with how beautiful and delicious it turns out. Happy baking, friend!