Name: Black Forest Cherry Pie
Prep time: 30 min
Cook time: 10 min
Ingredients: 2 1/2 cups chocolate wafer cookies (around 2 sleeves of OREOS with filling removed); 8 Tablespoons unsalted butter, melted; pinch of salt; 1/2 cup heavy cream; 7 oz. dark chocolate, chopped (60% or higher); pinch of salt; 2 lbs. pitted cherries (about 4 1/2 cups); 1/4 cup granulated sugar; 3 Tablespoons fresh lemon juice; 1/4 cup kirsch or brandy; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/2 teaspoon salt; 2 Tablespoons cornstarch; 1 cup heavy cream; 1 Tablespoon powdered sugar; 1 teaspoon vanilla extract; chocolate chips (garnish); fresh cherries (garnish)

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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!

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.

Feel free to 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.

white hand pressing measuring cup into chocolate cookie crust in a pie pan

white hand spreading melted chocolate into cookie crust

chocolate ganache set in a cookie crust in a pie pan

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 1/4 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.

cherry sauce spread on top of chocolate cookie crust

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.

black forest cherry pie next to a plate with one piece of pie, one cup of cherries, and two forks nearby

black forest cherry pie with cup of cherries in the foreground and pie server in the background

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!

Black Forest Cherry Pie

This is a no-bake pie that 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!

5 from 6 votes

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Prep Time 30 mins

Cook Time 10 mins

Course Dessert

Cuisine American, German

Servings 8 slices

Ingredients

For the Chocolate Cookie Crust

2 1/2 cups chocolate wafer cookies (around 2 sleeves of OREOS with filling removed)
8 Tablespoons unsalted butter, melted
pinch of salt

For the Chocolate Ganache

1/2 cup heavy cream
7 oz. dark chocolate, chopped (60% or higher)
pinch of salt

For the Cherry Filling

2 lbs. pitted cherries (about 4 1/2 cups)
1/4 cup granulated sugar
3 Tablespoons fresh lemon juice
1/4 cup kirsch or brandy
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
2 Tablespoons cornstarch

For the Whipped Cream

1 cup heavy cream
1 Tablespoon powdered sugar
1 teaspoon vanilla extract
chocolate chips (garnish)
fresh cherries (garnish)