Name: Chocolate Cherry Black Forest Pie Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; ⅓ cup cocoa powder; ½ teaspoon sea salt; ¼ cup granulated sugar; 1 cup unsalted butter (cut into 1 cm cubes and frozen); ⅓ cup sour cream (cold); 1 tablespoon pure vanilla extract; ¼ cup cold water; 1 ½ lbs tart cherries (frozen, do not defrost, about 6 cups); ¾ cup granulated sugar; 4 tablespoons cornstarch (use 3 tablespoons for a saucier pie); ¼ teaspoon sea salt; ½ teaspoon ground cinnamon; 2 tablespoons cherry liquor (optional); ½ teaspoon almond extract; 2 tablespoons heavy whipping cream; 2 tablespoons coarse demerara sugar; ¾ cup heavy whipping cream (cold); 2 tablespoons granulated sugar; ½ teaspoon vanilla extract; ⅛ teaspoon sea salt; ½ cup mascarpone cheese (cold); ¼ bar dark chocolate (for shaving on top)

I absolutely adore this Chocolate Cherry Black Forest Pie Recipe because it combines the rich, deep flavor of cocoa with tart cherries in such a decadent way that feels both indulgent and comforting. Every bite is a perfect harmony of chocolaty crust, luscious cherry filling, and a cloud of vanilla mascarpone whipped cream, topped off with delicate dark chocolate shavings. I find it’s one of those desserts that instantly elevates any occasion, yet still feels approachable to make at home.

Why You'll Love This Chocolate Cherry Black Forest Pie Recipe

What makes this recipe stand out to me is the incredible balance of flavors. The cocoa-infused pie crust adds an earthy bitterness that perfectly complements the bright, tangy cherries. When combined with the subtle warming notes of cinnamon and almond extract, the filling feels complex but never overwhelming. Every forkful tastes like a careful dance between sweet, tart, and rich.

I also love how surprisingly easy it is to prepare. The crust uses frozen butter cubes and sour cream, which makes it wonderfully flaky and tender without needing hours of work or multiple chillings. The filling comes together quickly, especially since I keep my cherries frozen ready to go. Plus, the lattice top adds such a beautiful homemade touch that makes it look stunning on any dessert table. This recipe feels special enough for holidays or dinner parties but simple enough for a weekend treat.

Whenever I serve this pie, whether for family gatherings, celebrations, or an indulgent weekend dessert, it always gets rave reviews. Its unique Chocolate Cherry Black Forest Pie Recipe delivers crust, filling, and topping all harmonizing perfectly to create something truly memorable. It’s that kind of recipe that I love sharing with friends — because good food is meant to be enjoyed together!

Ingredients You'll Need

A clear glass bowl filled with deep red cranberries covered in white granulated sugar, giving a frosted look. A woman's hand is gently holding a spoon inside the bowl, stirring the sugared cranberries. The bowl is placed on a light wooden surface, with blurred background elements including a dark brown gingerbread house and soft natural light coming from a window. Small green pine branches can be seen at the edge, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this pie are simple yet each one plays a vital role in delivering texture, color, and flavor. From the cocoa powder in the crust to the fresh tart cherries, every element is carefully chosen to bring out the best in this pie.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: The foundation for the crust’s structure and flakiness.
Cocoa powder: Brings that rich chocolate depth to the dough without overpowering the pie.
Sea salt: A pinch enhances all the sweet and tart flavors in the pie.
Granulated sugar: Sweetens both the crust and filling perfectly.
Unsalted butter: Frozen cubes help create those flaky layers in the sour cream crust.
Sour cream: Adds moisture and tenderness to the crust for a delicate bite.
Pure vanilla extract: Adds warmth and rounds out the pie’s flavor profile.
Cold water: Helps bring the dough together with just enough hydration.
Tart cherries (frozen): The star of the show, giving tartness and vivid color to the filling.
Cornstarch: Thickens the cherry filling so it’s juicy but not runny.
Ground cinnamon: Lends a subtle spicy undertone that complements the cherries.
Cherry liquor (optional): Intensifies cherry flavor and adds a boozy hint that’s just dreamy.
Almond extract: Brings a nutty aromatic flourish that lifts the filling.
Heavy whipping cream: Used in both brushing the crust for sparkle and creating the whipped cream topping.
Coarse demerara sugar: Sprinkled on top to give that irresistible crunchy texture.
Mascarpone cheese: Blended into the whipped cream for richness and silky smooth texture.
Dark chocolate bar: For shaving on top, adding elegant decoration and extra chocolate goodness.

Directions

Step 1: Start by making the chocolate sour cream pie crust. In a large bowl, combine the all-purpose flour, cocoa powder, sea salt, and granulated sugar. Mix until everything is evenly blended.

Step 2: Add the cold butter cubes and work them into the mixture until it becomes coarse and crumbly, resembling peas and flour combined. Taking care here helps create that wonderful flaky texture.

Step 3: Stir in the sour cream and vanilla extract, mixing well with a spoon. Then add cold water one tablespoon at a time and mix using your hands until the dough just comes together. Usually, about two tablespoons do the trick.

Step 4: Flatten the dough in the bowl and fold it over itself three times to build layers, then divide it into two equal disks. Wrap both in plastic and refrigerate for at least one hour. This chilling step is crucial for ease of rolling out later.

Step 5: While the dough chills, preheat your oven to 355°F (180°C). In a large bowl, combine frozen tart cherries, sugar, cornstarch, sea salt, cinnamon, cherry liquor (if using), and almond extract. Toss gently to coat the cherries evenly, then refrigerate while you shape the pie.

Step 6: On a floured surface, roll out one dough disk to about ¼ inch thickness. Carefully transfer it into a pie plate, letting it settle naturally without stretching to avoid shrinkage.

Step 7: Spoon the cherry filling into the crust, making sure to include any dry sugary bits clinging to the bowl. Pile it into the middle, leaving room for the lattice top.

Step 8: Roll out the second dough disk, slice it into 1.5-inch strips, and arrange them in a lattice pattern over the pie. This delicate weave is so worth the effort for the classic Black Forest look.

Step 9: Trim the excess dough, leaving about an inch of overhang. Then fold that overhang under itself and crimp edges with your fingers or fork to seal elegantly.

Step 10: Brush the lattice top with heavy cream, then sprinkle generously with coarse demerara sugar for a perfect crunchy finish.

Step 11: Place the pie on a larger baking sheet to catch any drips, and bake in the lower third of your preheated oven for 60 to 75 minutes until the filling is bubbling and the crust is crisp. If the crust edges brown too quickly, shield them with foil to avoid burning.

Step 12: Let the pie cool until warm or at room temperature before slicing. Cooling helps the filling set perfectly so you get neat slices every time.

Step 13: While the pie cools, whip together the vanilla mascarpone cream. Combine the cold heavy cream, sugar, vanilla extract, and salt in a bowl and whisk to medium-stiff peaks. Then fold in the mascarpone cheese and whisk again until stiff peaks form.

Step 14: Serve slices with a generous dollop of this luscious whipped cream on top and finish with delicate dark chocolate shavings made using a vegetable peeler. This finishing touch really elevates the pie visually and flavor-wise.

Servings and Timing

This Chocolate Cherry Black Forest Pie Recipe yields about 12 generous servings, making it perfect to share with family and friends. The prep time is approximately 30 minutes, mostly hands-on work for mixing and assembling. Baking takes around 60 to 75 minutes, depending on your oven and how bubbly you want the filling. Remember to refrigerate the dough for at least an hour beforehand, so plan ahead for about 1 hour 30 minutes total time including chilling, baking, and cooling.

How to Serve This Chocolate Cherry Black Forest Pie Recipe

The image shows a dark brown lattice-top pie with a rough, crunchy texture on the crust, sprinkled with coarse sugar. The pie has a deep red filling that looks thick and juicy, slightly seeping through the gaps of the lattice strips. One slice is missing from the round white pie dish, revealing the vibrant filling underneath. The edges of the crust are uneven and thick, showing a homemade feel. The pie dish sits on a white marbled surface with some crumbs scattered near the empty slice. Photo taken with an iphone --ar 4:5 --v 7

When I serve this pie, I like to keep the presentation classic but inviting. A dollop of the vanilla mascarpone whipped cream not only mellows the tartness but adds a luscious texture that pairs beautifully with the flaky crust and juicy cherries. For a little extra flair, I love shaving dark chocolate over the whipped cream right before serving because the contrast looks as amazing as it tastes.

This pie shines warm or at room temperature—never cold from the fridge, in my opinion, because the flavors truly bloom when it’s not too chilled. For side accompaniments, a simple green salad or light vanilla bean ice cream works wonderfully to balance the richness. If you’re entertaining adults, a glass of kirsch or a rich red wine like a Merlot complements the cherry and chocolate flavors perfectly.

For casual family dinners, this pie immediately signals a special moment without fuss. It’s equally lovely for holiday gatherings, birthdays, or as the grand finale at a dinner party. Slice it generously so everyone can savor both the joyful tart cherry filling and the decadent chocolate crust in each mouthful.

Variations

I love experimenting with this Chocolate Cherry Black Forest Pie Recipe to suit different tastes and dietary needs. For example, if you want a gluten-free version, simply swap the all-purpose flour for a gluten-free blend designed for baking. It works beautifully if you’re mindful to chill and handle the dough carefully.

If you prefer a vegan option, you can substitute the butter with plant-based margarine and use a coconut cream whipped topping combined with vegan cream cheese instead of mascarpone. The cherries and cocoa crust still come together with fantastic flavor and texture.

For a twist on flavor, I sometimes add a splash of orange liqueur into the cherry filling to brighten the taste or sprinkle crushed toasted almonds on top of the lattice before baking to add a subtle crunch. You could also try baking the pie in individual mini tart pans for a fun single-serve presentation. No matter how you adapt it, the essence of this recipe remains delightfully indulgent.

Storage and Reheating

Storing Leftovers

After enjoying this pie, any leftovers should be stored tightly covered in the refrigerator, ideally in an airtight container or wrapped well with plastic wrap to prevent drying out. The filling’s moisture can bleed into the crust over time, so storing it properly keeps the crust from becoming soggy. It will keep beautifully for up to 3 days.

Freezing

If you want to freeze this pie, it’s best to do so before adding the mascarpone whipped cream topping. Wrap the assembled and cooled pie tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator before baking again to refresh the crust if desired.

Reheating

To reheat slices, I recommend warming them gently in a low oven (about 300°F/150°C) for 10-15 minutes to warm through without drying out. Avoid microwaving as it can make the crust chewy and the filling uneven in temperature. Serve warm or at room temperature with freshly whipped cream to restore that fresh-baked feeling.

FAQs

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

Absolutely! Fresh cherries are wonderful in this pie, especially in season. Just remember to pit them and adjust the cornstarch slightly if they’re juicier than frozen ones. The sauce might be a bit thinner, so adding an extra half tablespoon of cornstarch can help maintain the filling’s perfect consistency.

What if I don’t have sour cream for the crust? Can I substitute it?

You can swap sour cream with full-fat Greek yogurt or crème fraîche in equal amounts. Both will add moisture and tenderness to the crust, though they might slightly alter the tanginess. I find sour cream gives the best texture, but the alternatives work well in a pinch.

Is cherry liquor necessary in the filling?

No, the cherry liquor is completely optional but highly recommended if you want to deepen the cherry flavor and add a subtle boozy complexity. If you prefer to skip alcohol, just omit it, and the pie will still be deliciously vibrant thanks to the almond extract and fresh cherries.

Can I prepare parts of this pie in advance?

Definitely! You can prepare the dough and the cherry filling the day before. Keep both refrigerated separately until you're ready to assemble the pie for baking. The mascarpone whipped cream is best made fresh right before serving, but you can whip it up a few hours ahead and refrigerate covered.

How do I get the lattice top to look so neat and not stick to the rolling pin?

I recommend chilling your dough well and flouring your work surface lightly before rolling out the strips. Use a sharp knife or pizza cutter to cut clean edges. To transfer the strips, gently lift with a spatula or your hands that are lightly floured. If the dough gets too soft, pop it back in the fridge for 10 minutes to firm up before continuing.

Conclusion

I truly hope you give this Chocolate Cherry Black Forest Pie Recipe a try because it’s such a wonderful way to bring a slice of joy into your kitchen. It combines nostalgic flavors with impressive presentation, yet remains surprisingly simple to make. Once you experience that perfect bite of chocolaty crust, tangy cherry filling, and fluffy mascarpone cream, I promise you’ll want to make it again and again. Enjoy baking and indulging in this dessert as much as I have!