This no-bake black forest cherry pie is both easy to make and beautiful enough to wow your guests! A chocolate cookie crust is topped with a layer of creamy chocolate ganache, homemade cherry filling, and fresh whipped cream. It's chocolate-covered cherries in pie form!

I love the combination of cherries and chocolate. I have to buy a box of chocolate-covered cherries every year around the holidays, or it's just not the holidays. And although I love black forest cake, I don't want to spend all that time making an elaborate layer cake for just me and my husband to eat.

However, I do love a good no-bake pie that is easy to assemble and beautiful enough to be a showstopper! This black forest cherry pie checks all the boxes.

This recipe may look like a lot of work, but I promise you that it's not. And it can even be made over the course of two days if it makes your life easier.

The crunchy chocolate crust is topped with a thin layer of silky chocolate ganache. Thick homemade cherry filling, with a splash of cherry liqueur to intensify the flavor, is spread on top of the ganache, and fresh whipped cream finishes it off. It's a rich and creamy chocolate-cherry dessert that is sure to be a crowd-pleaser!

And for more pie recipes, try this Chocolate Cream Pie or this Caramel Nut Tart!

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• Expert Tips
• What You'll Need
• Step-By-Step Instructions
• Recipe Notes
• More Pie Recipe Ideas!
• (No-Bake) Black Forest Cherry Pie Recipe

Expert Tips

If you don't have a cherry pitter (I definitely don't!), then try this hack using chopsticks and a wine bottle to pit your cherries. It works like a charm!

Make a double batch of the cherry filling (omit the booze if you like) and use it as a delicious spread on your morning toast or as an ice cream topper. It can be stored in the refrigerator for up to 1 week or in the freezer for up to 2 months.

You can substitute one (21-oz.) can of cherry pie filling for the homemade filling if you absolutely must. However, I strongly encourage you to make the homemade version - it has a much better flavor and doesn't contain corn syrup.

What You'll Need

For the Chocolate Cookie Crust

• Chocolate wafer cookies - I used OREO's for this recipe, but you can use any brand of chocolate wafer cookies.
• Unsalted butter - Use your regular brand of butter for this crust.

For the Chocolate Ganache

• Heavy cream - A key ingredient when making chocolate ganache. It creates an extra smooth and creamy texture.
• Dark chocolate - Use your preferred dark chocolate. I like really dark chocolate, so I use 78%, but semi-sweet chocolate chips would also work well.

For the Cherry Filling

• Pitted cherries -It takes some time to pit your cherries, but the result is totally worth it.
• Granulated sugar - The amount of sugar in this filling is sweet without being too sweet, but you can adjust the amount according to your preference.
• Fresh lemon juice - Adds a nice level of brightness to the cherry filling.
• Kirsch or brandy (optional) - This is completely optional. It doesn't make the cherry filling taste boozy at all, but it is not a necessary ingredient - it simply intensifies the cherry flavor.
• Vanilla and almond extracts - Adds warm and rich flavor.
• Cornstarch - This helps to thicken the cherry filling.

For the Whipped Cream

• Heavy cream - Make sure your heavy cream is well-chilled before using.
• Powdered sugar - Using powdered sugar (as opposed to granulated sugar) in your whipped cream ensures a smooth texture.
• Vanilla extract - Adds a deeper flavor.
• Chocolate chips (garnish) - Adding chocolate chips is completely optional.
• Fresh cherries (garnish) - Also an optional garnish, but it looks very pretty.

Step-By-Step Instructions

Make Cookie Crust

• Place cookies into the bowl of a food processor and pulse until crumbs are formed. Add melted butter and salt, and mix until thoroughly combined.
• Transfer mixture into a 9" pie pan and press into pan using the back of a ¼ measuring cup or using your fingers. Set aside.

Make Chocolate Ganache

• In a small saucepan, add heavy cream and bring to a simmer over medium-high heat. Remove from heat and add dark chocolate and salt. Let mixture sit for 2 minutes while chocolate melts, then whisk until completely combined.
• Pour ganache on top of cookie crust and spread evenly. Chill in the refrigerator while you make the cherry filling.

Make Cherry Filling

• In a medium saucepan, add all of the cherry filling ingredients. Cook on medium-high, until the cherries soften and mixture thickens, about 10 minutes. Set aside and cool to room temperature.

Make Whipped Cream

• Using the whisk attachment on a stand mixer, (or using an electric hand mixer), add heavy cream, powdered sugar, and vanilla extract to bowl. Beat on high for around 5 minutes, until stiff peaks are formed. Set aside.

Assemble Pie

• Add cooled cherry filling to (chilled) pie crust and spread evenly over ganache. Use a rubber spatula to place whipped cream on top of cherry filling. Spread evenly, leaving a one-inch border.
• If using garnishes, add chocolate chips and cherries on top. Serve immediately or chill in refrigerator until ready to serve.

Recipe Notes

The liqueur in the cherry filling heightens the cherry flavor without making it taste boozy. However, if you prefer to make the filling without any alcohol, it will be just as delicious!

If you don't have a food processor, place chocolate cookies in a large freezer bag and crush with a rolling pin. Transfer crumbs to a medium-sized bowl, and stir in melted butter and salt until well combined.

Once assembled, store your pie in the refrigerator for up to 5 days (covered). I do not recommend freezing the pie.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Pie Recipe Ideas!

• Vegan Peanut Butter Pie
• Blackberry-Coconut Cream Tart with Raw Almond Crust