If you’re a fan of rich, chocolatey desserts with a bright cherry twist, you’re going to fall head over heels for this Chocolate Cherry Black Forest Pie Recipe. It’s like the classic Black Forest cake had a pie-shaped cousin who’s equally indulgent and just a bit easier to slice and serve. I’ve made this pie more times than I can count, and it’s always a showstopper—whether for family gatherings or a cozy night in.

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Why This Recipe Works

Perfect Balance: The tart cherries cut through the richness of the chocolate crust and creamy mascarpone whip for a harmonious flavor.
Layered Textures: Crunchy lattice crust, juicy cherry filling, and silky whipped cream make every bite interesting.
Make-Ahead Friendly: You can prepare both the pie and the mascarpone whipped cream in advance, making it a stress-free dessert for entertaining.
Visual Wow Factor: The chocolate lattice top and dark chocolate shavings create a rustic yet elegant look that’ll impress everyone.

Chocolate Cherry Black Forest Pie, Black Forest Pie with Cherries, Chocolate Cherry Dessert, Cherry Pie with Mascarpone, Easy Black Forest Pie - A round cherry pie with a lattice top crust in a white baking dish with handles. The crust is deep brown and looks crispy with large sugar crystals on top. The filling underneath is bright and dark red with chunks of cherries visible through the gaps in the lattice. The dish sits on a white marbled surface with a couple of fresh cherries and some green and purple berries and leaves nearby. There is a slice partly removed, showing the juicy cherry filling inside. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This pie is a little celebration of flavors and textures coming together beautifully. Sourcing good-quality cocoa powder and fresh-sounding tart cherries (frozen works great!) makes a big difference. I always keep mascarpone and heavy cream handy for whipped toppings because they’re game-changers in desserts like this.

Chocolate Cherry Black Forest Pie, Black Forest Pie with Cherries, Chocolate Cherry Dessert, Cherry Pie with Mascarpone, Easy Black Forest Pie - Flat lay of a small mound of all purpose flour, a small bowl of cocoa powder, a few grains of coarse sea salt scattered beside a small pile of granulated sugar, frozen cubes of unsalted butter, a small white bowl holding cold sour cream, a small white bowl with pure vanilla extract, a small white bowl of cold water, a heaping mound of frozen tart cherries, a small white bowl of cornstarch, a small pinch of ground cinnamon next to a tiny pile of coarse demerara sugar, a small white bowl containing cherry liquor, a small white bowl with almond extract, a small white bowl of heavy whipping cream, a small white bowl with granulated sugar, a small white bowl with mascarpone cheese, two whole uncracked brown eggs, and a bar of dark chocolate partly shaved, all arranged with perfect symmetry on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All Purpose Flour: The base for our crust, giving structure but allowing a tender crumb when mixed right.
Cocoa Powder: Gives the crust that deep chocolate flavor—choose a rich, unsweetened kind for best results.
Sea Salt: Enhances all flavors, especially the chocolate and cherries—it’s a small ingredient but mighty.
Granulated Sugar: Sweetens the crust and filling just enough to balance the tartness without overpowering.
Unsalted Butter: Using frozen butter cubes helps create flaky pockets in the crust—don’t overwork it!
Sour Cream: Adds moisture and a slight tang to the crust, keeping it tender and luscious.
Pure Vanilla Extract: A little vanilla amps up the overall flavor complexity.
Cold Water: Just enough to bring the dough together without making it sticky.
Frozen Tart Cherries: Using frozen keeps work minimal and gives a wonderfully tart punch in every bite.
Cornstarch: Thickens the filling so it’s juicy but not runny—adjust amount for more or less sauciness.
Ground Cinnamon: Adds subtle warmth and depth to the cherry filling.
Cherry Liquor (Optional): A boozy touch that heightens cherry flavor, but feel free to skip it if you prefer.
Almond Extract: Complements the cherry flavor beautifully—it’s a little secret ingredient I never skip.
Heavy Whipping Cream: Used both in the filling topping and for whipping with mascarpone for that ultra-luxe finish.
Coarse Demerara Sugar: Sprinkled on top of the crust so it crisps crackers with a hint of caramelized crunch.
Mascarpone Cheese: Makes the whipped cream topping decadent and silky without being too sweet.
Dark Chocolate Bar: For shaving on top—the final dramatic flourish I always love.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this Chocolate Cherry Black Forest Pie Recipe as a canvas — there’s room to make it your own, whether that means swapping out flavor elements or tweaking the texture. Sometimes I add a little amaretto instead of cherry liquor, or experiment with more cinnamon in the filling for a spicier twist.

Variation: When I want to go dairy-free, I’ve used coconut cream whipped with a bit of maple syrup—different vibe but just as delicious.
Seasonal Changes: Fresh cherries in summer are fantastic, but frozen cherries keep the flavor consistent any time of year.
Dietary Mods: Swap cornstarch for arrowroot starch if you’re avoiding corn or want to freeze the pie later (I’ve done both!).

Step-by-Step: How I Make Chocolate Cherry Black Forest Pie Recipe

Step 1: Crafting the Chocolate Sour Cream Pie Crust

First off, mix the flour, cocoa powder, salt, and sugar in a big bowl. Then toss in your cold, cubed butter. Here’s a tiny secret: I like to use my fingertips or a pastry cutter to quickly work the butter into the dry ingredients until it looks like coarse peas—don’t overwork it or the crust gets tough. Next, stir in the sour cream and vanilla, then add cold water, one tablespoon at a time. The dough should hold together but not be sticky. I usually fold it a few times right in the bowl before splitting it into two discs, wrapping each tightly in plastic wrap, and tossing them in the fridge for at least an hour—overnight even better!

Step 2: Mixing the Tart Cherry Filling

While the crust chills, preheat your oven to 355°F (180°C). Toss your frozen cherries (no need to defrost!) with sugar, cornstarch, salt, cinnamon, cherry liquor if you’re using it, and almond extract in a large bowl. I find chilling this mixture in the fridge while I roll out the crust helps the cornstarch settle evenly, ensuring a perfect set once baked.

Step 3: Rolling Out and Creating the Pie

Sprinkle some flour on your clean surface and roll out one pie crust disc to about ¼ inch thick. Transfer it gently into your pie plate—no stretching! Fill it up with your cherry mixture, including all the sugary bits at the bottom because that’s where all that extra flavor hangs out. Roll out the second disc and slice it into 1.5-inch strips. We’re going for a classic lattice top here, overlapping the strips to build a pretty, rustic look. Trim the edges leaving about an inch of crust; then fold and crimp with your fingers or a fork for that charming homemade finish.

Step 4: The Bake and Finishing Touch

Before the pie goes into the oven, brush the lattice top with some heavy whipping cream and sprinkle coarse demerara sugar over for a little crunch and sparkle. Pop the pie on a larger cookie sheet (to catch any drips) and bake for 60 to 75 minutes until the filling is bubbling and the crust is crisp. If you notice the edges browning too fast, tent with foil to prevent burning. Once out of the oven, let it cool to warm or room temperature before slicing—that filling is hot and lava-like fresh out of the oven!

Step 5: Whipping Up the Vanilla Mascarpone Cream

While the pie chills, whip your cold heavy cream, sugar, vanilla, and sea salt using a wire whisk or mixer until you see soft peaks forming. Then add the cold mascarpone cheese and keep whipping until stiff peaks form—the texture should be silky and luxurious. Dollop generously on top of warmed pie slices, then shave dark chocolate over the cream with a vegetable peeler for that finishing flair. That chocolate shaving step always makes my guests say, “Wow!”

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Pro Tips for Making Chocolate Cherry Black Forest Pie Recipe

Keep Butter Chunky: Cold butter in pea-size bits creates the flakiest crust, so resist the urge to overwork it.
Frozen Cherries Are Your Friend: Using them frozen makes assembly easier and avoids watery filling.
Watch the Bake Time: Bake until the filling bubbles to ensure it’s set — if the crust gets too dark too fast, cover edges with foil.
Serve Warm for Best Texture: It’s when the crust is crisp yet tender, and the filling just melts on your tongue.

How to Serve Chocolate Cherry Black Forest Pie Recipe

Chocolate Cherry Black Forest Pie, Black Forest Pie with Cherries, Chocolate Cherry Dessert, Cherry Pie with Mascarpone, Easy Black Forest Pie - A slice of dark brown chocolate pie with a rough textured top layer sits on a white plate, revealing a thick, bright red cherry filling in the middle layer. On top of the pie slice, there is a dollop of white cream with small dark chocolate shavings scattered over it and around the plate. In the background, a woman’s hand is holding a dark chocolate bar and scraping chocolate shavings. The scene is set on a wooden surface with a soft focus of green plants and warm-toned decor in the background, all on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I stick with a simple but elegant presentation: a generous dollop of the vanilla mascarpone whipped cream, plus freshly shaved dark chocolate. The bittersweet chocolate shavings add just enough texture contrast and visual drama. If I’m feeling extra festive, a few fresh cherries or a sprig of mint add a pop of color.

Side Dishes

This pie is indulgent, so I like to pair it with lighter sides like a simple green salad for dinner parties, or just a hot cup of coffee or espresso if it’s dessert after a cozy meal at home.

Creative Ways to Present

For birthdays or special occasions, I’ve served this pie with chocolate-dipped cherries on the side and a drizzle of cherry sauce around each slice on the plate. It instantly elevates it to “restaurant quality” without much extra work.

Make Ahead and Storage

Storing Leftovers

Wrap your pie tightly with plastic wrap and keep it refrigerated—it’ll last beautifully for up to 5 days. I always store the mascarpone whipped cream separately in a covered container, because it keeps its texture better that way.

Freezing

I don’t usually freeze this pie because the cornstarch thickener can make the filling grainy when thawed. However, if you swap cornstarch for arrowroot starch, freezing is an option. Just wrap tightly and thaw overnight in the fridge before reheating gently.

Reheating

Reheat slices in a low oven (around 300°F) for about 10 minutes or until warm. This helps refresh the crust’s crispness without making the filling too runny. Then add your mascarpone whipped cream topping and enjoy.

FAQs

Can I use fresh cherries instead of frozen for the Chocolate Cherry Black Forest Pie Recipe?

Absolutely! Fresh tart cherries work wonderfully when they’re in season. Just pit them and toss with the filling ingredients. Keep in mind fresh cherries release more liquid, so you might want to increase the cornstarch slightly to maintain a firm filling.
Is there a way to make this pie gluten-free?

You can swap the all-purpose flour in the crust for a gluten-free blend that measures cup-for-cup. I recommend one with xanthan gum to help with structure. The texture will be slightly different but just as tasty.
Can I make the pie crust without sour cream?

Sour cream adds a tender texture and a subtle tang, but if you don’t have it, Greek yogurt or even crème fraîche can be a great substitute. Just keep it cold and don’t overwork the dough to keep it flaky.
How can I tell when the Chocolate Cherry Black Forest Pie is done baking?

Look for bubbling filling around the lattice and crisp, browned crust edges. The bubbling is key — it means the cornstarch has thickened properly. If the crust starts to darken too quickly, cover with foil for the remaining bake time.
Can I prepare this pie a day ahead?

Yes! This pie holds up beautifully made the day before. Just bake it, cool, and refrigerate (covered). Whip the mascarpone cream fresh or the day before and keep separate until serving.

Final Thoughts

This Chocolate Cherry Black Forest Pie Recipe is one of those desserts that feels like a celebration in every bite. Whenever I bring it out, I get the excited “oohs” and “aahs” from friends, and honestly, it never gets old. It’s the perfect blend of cozy and fancy, familiar yet special. If you’re on the fence about trying it, just go for it—you won’t regret waking up the taste buds with this luscious, chocolate-cherry delight. I can’t wait for you to taste it and hear what you think!