(No-Bake) Black Forest Pie

This black forest 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. 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's easy to assemble and beautiful enough to be a showstopper, like my no bake chocolate pie. This black forest pie recipe checks all the boxes.

It may look like a lot of work, but I promise you it's very doable - you can even make the cherry filling up to two days ahead of time!

Jump to:

• ⭐️ Why This Pie is the Best
• 🍒 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Black Forest Pie
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🥧 More Pie Recipes
• (No-Bake) Black Forest Pie Recipe

⭐️ Why This Pie is the Best

• Rich, chocolatey, and fruity. The crunchy chocolate cookie crust is topped with a thin layer of chocolate ganache. Thick homemade cherry filling - with a splash of Kirsch (cherry liqueur) to intensify the flavor - is spread on top of the ganache, and fresh whipped cream finishes it off.
• No-bake pie that is easy to assemble and beautiful enough to be a showstopper.
• Crunchy, silky, and creamy chocolate-cherry dessert
• A delicious (and elegant-looking) summer pie
• Make ahead options for convenience

🍒 Ingredient Notes

• Chocolate wafer cookies - I used Oreos (don't miss my creamy Oreo dip!) for this recipe, but you can use any brand of chocolate wafer cookies.
• Fresh pitted cherries - You'll need 4 ½ cups of fresh or frozen pitted cherries. 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!
• Dark chocolate - I used 63% dark chocolate, but you can also use semi-sweet chocolate if you prefer. Just remember that the darker the chocolate, the more intense the flavor will be.
• Kirsch or brandy (optional) - This is completely optional. It doesn't make the cherry filling taste boozy at all, but it's not a necessary ingredient - it simply intensifies the cherry flavor.
• Vanilla and almond extracts - Adds warm and rich flavor.
• Powdered sugar - Using powdered sugar (as opposed to granulated sugar) in your whipped cream ensures a smooth texture.

📝 Variations & Substitutions

• Make vegan/dairy-free: It will taste a bit different, but it can easily be done! I recommend using vegan butter for the crust, and coconut cream for the ganache and whipped cream (or buy vegan whipped cream for convenience).
• Make gluten-free: Substitute gluten-free chocolate wafer cookies to make a gluten-free pie.
• Quick version: If you are short on time, go ahead and use a (pre-made) chocolate cookie pie crust, frozen (pitted) cherries or one (21-oz.) can of cherry pie filling, and one container of Cool Whip. It won't taste nearly as fresh, but it will still be delicious!
• Use a regular pie crust. It won't be as chocolaty, but will still be delicious!
• Omit the booze. The liqueur 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!

🔪 How To Make Black Forest Pie

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. Place in the refrigerator to chill for 10 minutes.

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.

👩🏼‍🍳 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, overnight oats, granola, 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.
• Make ahead: Prepare the cookie crust and cherry filling up to 48 hours ahead of time and store separately in the refrigerator.
• Don't skip the chocolate ganache. Not only does this add more rich chocolate flavor, but it also protects the cookie crust from getting soggy.
• Storage: Store in the refrigerator (covered) for up to 5 days.
• How to freeze: Freeze individual slices by wrapping them in foil first and then placing in a freezer bag. They can be stored in the freezer for up to 3 months.
• 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.

💬 Frequently Asked Questions

🥧 More Pie Recipes

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