Chocolate Cherry Pie
A no-bake chocolate cherry pie made with cream cheese, Cool Whip, cherry pie filling, and mini chocolate chips in a 9-inch chocolate pie crust.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Refrigerator
Ingredients
Ingredients
- 9 inchchocolate pie crust
- 8 ouncescream cheese softened to room temperature
- 1 cuppowdered sugar
- 21 ouncecan of cherry pie filling
- 8 ouncesCool Whip plus more for topping the pie
- 1 1/2 cupssemi-sweet mini chocolate chips divided
- Maraschino cherries for optional decoration
Instructions
Instructions
- In a medium mixing bowl, beat 8 ounces softened cream cheese and 1 cup powdered sugar with an electric mixer on medium speed until smooth and creamy, scraping down the sides as needed.
- Use a spatula to stir in the 21-ounce can of cherry pie filling until evenly combined.
- Gently fold 8 ounces Cool Whip into the cherry-and-cream cheese mixture with the spatula until no streaks remain.
- Reserve 1/2 cup of the 1½ cups semi-sweet mini chocolate chips for topping, then fold the remaining 1 cup of mini chips into the filling until evenly distributed.
- Spread the filling evenly into the 9-inch chocolate pie crust and smooth the top.
- Cover and refrigerate the pie for 3 to 4 hours, or until set.
- Before serving, top the pie with additional Cool Whip as desired, sprinkle with the reserved mini chocolate chips, and optionally garnish with maraschino cherries.
Notes
If you want Cool Whip to top the pie, purchase a 16-ounce tub. You will need 8 ounces for the pie itself and then can use the remaining to pipe swirls on top of the pie for decoration, as shown. You can also slice the pie and serve it with a dollop of whipped topping.
Make sure the cream cheese is softened and the Cool Whip is completely thawed so that the ingredients will combine smoothly and you don’t end up with lumps in the pie.
Place your crust in the foil pie pan inside a glass pie plate for added stability when transporting it to and from the fridge.
Make sure the cream cheese is softened and the Cool Whip is completely thawed so that the ingredients will combine smoothly and you don’t end up with lumps in the pie.
Place your crust in the foil pie pan inside a glass pie plate for added stability when transporting it to and from the fridge.