SPREAD LOVE

Warm, glossy cherries meet pockets of melted chocolate in this Cherry Chocolate Chip Pie that’s equal parts cozy and celebratory. It’s a simple twist on a classic fruit pie—sweet-tart cherries with chocolate chips tucked into a flaky crust—perfect for family dinners, potlucks, or a weekend baking project. If you like playful dessert mashups, you might also enjoy a fun snack riff like chocolate-covered cherry rice krispies bars for a different way to combine those flavors.

Why make this recipe
This pie stands out because the chocolate chips add a luscious, melty counterpoint to the bright, slightly tart cherries, creating a complex flavor profile without any fuss. The method uses pantry-friendly ingredients and a straightforward process, so it’s approachable for bakers at any level. And it’s versatile—serve it warm with ice cream or room temperature for picnics, and it always feels a bit special.

Ingredients :

1 pie crust
2 cups fresh or frozen cherries, pitted
1 cup chocolate chips
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons butter
1 egg (for egg wash)

Directions :

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine cherries, sugar, cornstarch, salt, lemon juice, and vanilla extract.
Pour the cherry mixture into the prepared pie crust.
Sprinkle chocolate chips over the cherry mixture and dot with butter.
Cover with another layer of pie crust or lattice on top if desired.
Brush the top crust with beaten egg for a shiny finish.
Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Allow to cool before serving. Enjoy your delicious cherry chocolate chip pie!

Step-by-Step Guide to Making Cherry Chocolate Chip Pie
This expanded guide walks you through the pie from prep to plate, adding a few practical pointers along the way so your result is reliably delicious.

Prep and tools

Gather a 9-inch pie dish, mixing bowls, a rolling pin (if using homemade crust), a pastry brush, and a sharp knife or pastry wheel for vents or lattice work.
Preheat your oven to 375°F (190°C) so it’s fully ready when you assemble the pie.

Preparing the crust

If you’re using store-bought crust, fit the bottom crust into the pie dish and flute or crimp the edges. For homemade dough, roll to about 1/8-inch thickness and transfer carefully to the dish.
Chill the crust briefly (10–15 minutes) if it becomes warm during handling—this helps prevent shrinking during baking.

Mixing the filling

In a large bowl, toss the pitted cherries with sugar, cornstarch, and salt. The cornstarch will thicken juices released during baking so the filling sets nicely.
Add lemon juice and vanilla extract for brightness and depth—these small touches pull the flavors together.

Assembling

Pour the cherry mixture into the prepared bottom crust, spreading it into an even layer.
Scatter the chocolate chips over the cherries so you get little pockets of melty chocolate in every slice; dot the top with the butter for richness.
Add the top crust—either a full sheet with vents, a decorative cut crust, or a lattice for a classic look. Seal and crimp the edges to enclose the filling.

Egg wash and baking

Beat the egg and brush it across the top crust for color and sheen. This also helps the crust achieve that bakery-style golden finish.
Place the pie on a baking sheet to catch any drips and bake for 45–50 minutes until the crust is deeply golden and the filling bubbles through vents or lattice gaps.
If the crust edges brown too quickly, tent with foil for the final 15–20 minutes of baking.

Cooling and serving

Allow the pie to cool at least 2 hours for the filling to set; hot cherry filling can be runny and difficult to slice.
Serve warm with vanilla ice cream or a dollop of whipped cream for contrast, or let it cool completely and serve room temperature for easier slicing.

Tips during the process

If using frozen cherries, do not thaw completely; toss them straight from frozen into the sugar and cornstarch so they retain more structure and release less excess juice.
For an extra glossy filling, dissolve an additional tablespoon of cornstarch in a tablespoon of cold water and stir into the filling mixture before baking.
If you like your pie sweeter, use semi-sweet chocolate chips; for a richer, less sweet contrast choose dark chocolate chips.

Best Way to Store Cherry Chocolate Chip Pie

Refrigerator: Store covered with plastic wrap or in an airtight container for up to 4 days at 35–40°F (2–4°C).
Freezer: Wrap slices tightly in plastic and place in a freezer-safe container for up to 2 months at 0°F (-18°C).
Room temperature: If serving within one day, keep lightly covered at room temperature (65–75°F / 18–24°C) for up to 24 hours.

Serving Suggestions for Cherry Chocolate Chip Pie

Classic pairings: A scoop of vanilla bean ice cream or a generous spoon of softly whipped cream harmonizes with the warm cherries and molten chocolate.
Elegant finish: Dust with a bit of powdered sugar and garnish with a sprig of mint for a pretty presentation at dinner parties.
Casual twist: Cut into wedges and serve with a drizzle of warmed chocolate sauce or a sprinkle of toasted almond slivers for crunch.

Tips to make Cherry Chocolate Chip Pie (Q&A style)
Q: How can I prevent a soggy bottom crust?
A: Blind-bake the bottom crust for 8–10 minutes before adding the filling, or brush the cooled crust with a thin layer of melted chocolate or beaten egg white to create a moisture barrier.

Q: How do I avoid the filling being watery after baking?
A: Use the listed 1/4 cup cornstarch and don’t over-sweeten; also allow the pie to cool for at least 2 hours so the cornstarch can fully gel.

Q: Can I use other chocolates?
A: Yes—chopped chocolate bars provide larger melty pockets and a more varied texture compared to uniform chips.

Variations

Cherry-Almond Twist: Substitute 1/2 teaspoon almond extract for the vanilla and sprinkle 1/4 cup slivered almonds on top of the filling before covering with the crust. This variation adds a nutty backbone that complements cherries beautifully.
Mix-and-Match Fruit: Use a blend of cherries and halved strawberries or raspberries (total 2 cups fruit). Reduce sugar slightly if using very ripe berries to keep the sweetness balanced.

What makes this pie work (short paragraph)
The charm of Cherry Chocolate Chip Pie comes from contrast and balance: sweet pockets of chocolate juxtaposed with bright, slightly tart cherries, all encased in flaky pastry. The cornstarch thickens juices to a glossy, sliceable filling while the butter and egg wash ensure a golden crust. It’s a deceptively simple pie that feels elevated because of those complementary flavors and textures.

FAQ
Q: Can I use canned cherries?
A: Yes, but drain them well and reduce added sugar because canned cherries are often syrupy.

Q: How long does the pie need to cool before serving?
A: For clean slices, let it cool at least 2 hours. Warm with ice cream is delicious, but expect looser slices.

Q: Can I make this ahead of time?
A: You can assemble the pie and refrigerate it unbaked for up to 24 hours; bring it to room temperature briefly and then bake as directed.

What if my filling bubbles over and makes a mess in the oven?

Use a rimmed baking sheet under the pie to catch drips and make cleanup easy. If a spill happens, soak the baking sheet in warm soapy water to loosen sugars before scrubbing.

Q: Is it better to use fresh or frozen cherries?
A: Both work. Fresh cherries offer the brightest flavor, while frozen cherries are convenient and can be used straight from the freezer to minimize excess liquid.

Baking science and troubleshooting

Thickening agents: Cornstarch is used here because it gives a clear, glossy filling rather than the opaque cloudiness that flour can produce. If reheating a slice and it seems runny, a brief turn in a warm oven helps reset the gel.
Balancing acidity: Lemon juice brightens the cherry flavor and keeps the sweetness from feeling flat. Taste your fruit—very sweet cherries may need less sugar.
Chocolate distribution: Sprinkling chips on top of the fruit before adding the top crust ensures even melting pockets; if they sink, they’ll still create hidden chocolate surprises in each slice.

Presentation tips for guests

Slice with a hot, sharp knife (dip in hot water and wipe between cuts) for clean wedges.
Offer a small scoop of ice cream on each plate and a drizzle of homemade chocolate ganache for an upscale touch.
For a rustic look, leave the edges fluted and use a freeform lattice; for a polished appearance, trim the crust even with the dish and flute with a fork.

Dietary notes and substitutions

Gluten-free: Use a store-bought or homemade gluten-free pie crust. Cornstarch is already gluten-free, but check labels of any packaged chocolate chips.
Lower sugar: Reduce the sugar slightly if cherries are very ripe, or swap half the sugar for a natural sweetener like erythritol (adjust to taste).

Safety and final tips

Always ensure cherries are pitted to avoid dental surprises.
When using frozen cherries, a quick toss with cornstarch while still frozen reduces bleeding of color and excess liquid.
Letting the pie rest is key; slicing too soon results in loss of structure and messy slices.

Frequently asked (mixed format)

Q: Can I substitute the chocolate chips with chunks? A: Absolutely—larger chunks yield gooey pockets of chocolate; chop your favorite bar.
How do I keep the crust from burning? Use foil shields on edges after 30 minutes if browning too fast.
Tips for larger gatherings: Bake multiple pies ahead and freeze fully cooled slices for quick reheating—wrap well to prevent freezer burn.

Conclusion

For more inspiration on chocolate-cherry combinations and variations, see a similar Chocolate Cherry Pie tutorial that explores different assembly methods and presentation ideas: Chocolate cherry pie – Live to Sweet. If you’d like another take specifically focused on a Cherry Chocolate Chip Pie with slightly different proportions and tips, this recipe provides an alternate approach: Cherry Chocolate Chip Pie – Eat More Chocolate.

Enjoy baking—and don’t be surprised if this pie becomes a requested favorite in your kitchen.

Cherry Chocolate Chip Pie

Author: admin
Total Time: 65
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A cozy dessert featuring warm cherries and pockets of melted chocolate in a flaky crust, perfect for family dinners and potlucks.

Ingredients

Scale

1 pie crust
2 cups fresh or frozen cherries, pitted
1 cup chocolate chips
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons butter
1 egg (for egg wash)

Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine cherries, sugar, cornstarch, salt, lemon juice, and vanilla extract.
Pour the cherry mixture into the prepared pie crust.
Sprinkle chocolate chips over the cherry mixture and dot with butter.
Cover with another layer of pie crust or lattice on top if desired.
Brush the top crust with beaten egg for a shiny finish.
Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Allow to cool before serving.

Notes

Serve warm with ice cream or at room temperature for picnics. Store any leftovers in the refrigerator.

Prep Time: 15
Cook Time: 50
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: cherry pie, chocolate pie, dessert recipe, baking, summer dessert, easy pie recipe

Cherry Chocolate Chip Pie

Conclusion