Cherry Chocolate Chip Pie
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Indulge your taste buds in the perfect blend of fruity sweetness and rich chocolate decadence with this indulgent Cherry Chocolate Chip Pie recipe! This delightful organic pie brings together the juicy tartness of cherries and the richness of chocolate chips, resulting in a harmonious blend of flavors!
If you love cherry desserts as much as I do, be sure to check out some of my other favorites like my Cherry Marshmallows, Chocolate Cherry Whipped Cream Cake, or my Apple Berry Pie.
Table of Contents
If you love cherry pie, then you'll love this twist on the classic! This Chocolate Chip Cherry Pie combines classic cherry pie in a buttery, flaky pie crust with chocolate chips. I also melt chocolate and drizzle it on top of this naturally eggless pie for the ultimate chocolate pie crust!
This cherry pie is naturally eggless, as I use milk in place of eggs for a pie wash on top. Milk has fat, which will ensure the pie crust gets golden brown as it bakes in the oven. So, if you are needing an eggless pie (or just don't want to waste an egg), then this Cherry Chocolate Chip Pie is the perfect recipe!
Why You'll Love This Recipe
Chocolate + Cherry: Indulge in the perfect marriage of sweet and tart flavors with this decadent Cherry Chocolate Chip Pie. Flaky, golden crust brimming with plump, juicy cherries and rich chocolate chips. This golden brown pie crust is then topped with melted chocolate for the ultimate organic pie!
Eggless Pie: This Cherry Chocolate Chip Pie is naturally eggless pie. I use milk for the pie wash in place of eggs. Milk is a great substitute for egg wash if you have an egg allergy or if you just don't want to use a whole egg just for pie wash! You can also use heavy whipping cream, coconut milk, or even melted butter.
Flaky Pie Crust: Buttery and flaky pie crust is filled with juicy cherries and semi sweet chocolate chips. The combination of the flaky pie crust with the sweet cherries and rich chocolate is just perfect in this naturally eggless pie.
Organic Pie: While you can buy a cherry pie at your grocery store bakery, this homemade Cherry Chocolate Chip Pie is so elevated! Not only in taste, but also in quality of ingredients. You'll feel good about indulging in this cherry pie!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This provides a more natural sweetness, without being overly sweet.
- Cherries: You can use fresh cherries, so long as you de-stem and pit them. Or, you can also use frozen cherries as well as these come already pitted and de-stemmed. If you are using frozen cherries, you'll need to thaw them in the fridge for 24 hours and drain off excess liquid before making the filling. Read more in my post Can You Make Pie With Frozen Fruit?
- Cornstarch: I use organic cornstarch to solidify the fruit juices as the pie bakes in the oven. This ensures that when you cut the pie, the juices don't run out everywhere. It also helps prevent soggy pie crust.
- Chocolate: I use organic semi sweet chocolate chips both inside this organic pie and for the chocolate drizzle on top! You can also use dark chocolate if you prefer.
- Milk: I use whole milk as a pie wash, this makes this organic pie naturally eggless while still giving you a golden brown crust.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I prefer to make pie crust in my stand mixer, but you can do this by hand as well.
- 9-inch Pie Pan: I use a 9-inch pie pan, I recommend aluminum or cast iron for the best results. Read my post The Best Pie Pans to Bake With.
- Rolling Pin: You'll need a rolling pin to roll out this cherry pie.
- Pastry Brush: I use a silicone pastry brush to brush on the milk on top of the pie crust. This
- Heatproof Mixing Bowl: You'll need a heatproof bowl to melt the chocolate for the topping.
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a medium bowl, add the cane sugar, flour, and cornstarch, and mix together. Add the cherries and ½ cup chocolate chips to the sugar mixture, and stir to combine completely. Set aside.
Step 4
Grease the pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
Add the filling into the pie pan and spread evenly.
Gently place the top pie dough on top. Crimp the two together, and then roll the pie crust twice to create an edge that seals the filling in. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Step 5
Using a pastry brush, brush the dough with the milk. Make a vent in the top of the pie using a sharp knife. I like to just make four little vents.
Step 6
Bake for 1 hour and 15 minutes, or until golden brown. Allow to cool completely. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 7
In a microwave safe bowl, add the remaining ¼ cup semi sweet chocolate chips. Microwave for 30 seconds, remove and stir, then microwave again for 30 seconds and stir, the chocolate should be melted. Drizzle over the top of the pie.
FAQ's
Yes, fee free to use strawberries in place of cherries. This recipe would also be delicious with strawberries!
Yes, feel free to use dark chocolate in place of semi sweet. You could even use milk or white chocolate if you prefer.
Yes, you can use frozen cherries! If you are going to use frozen, just be sure to thaw them in the fridge for 24 hours before using them. Make sure to strain off the excess water before adding to the pie filling.
This pie should be stored in a cool, dry place. I like to leave it out on the counter for a few days while we eat it. Don't cover it under a cake dome as it will become soggy.
Craving More?
Cherry Chocolate Chip Pie
Ingredients
Crust
- 226 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- 170 grams salted butter (cold)
- 7 tablespoons cold water
Filling
- 113 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 566 grams cherries (pitted)
- 99 grams semi sweet chocolate chips
Topping
- 2 tablespoons milk
- 57 grams semi sweet chocolate chips
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar. Turn the mixer on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
- Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- Preheat the oven to 350°F.
- To make the filling: In a medium bowl, add the cane sugar, flour, and cornstarch, and mix together. Add the cherries and ½ cup chocolate chips to the sugar mixture, and stir to combine completely. Set aside.
- Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread evenly.
- Gently place the top pie dough on top. Crimp the two together, and then roll the pie crust twice to create an edge that seals the filling in. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Using a pastry brush, brush the dough with the milk. Make a vent in the top of the pie using a sharp knife. I like to just make four little vents.
- Bake for 1 hour and 15 minutes, or until golden brown. Allow to cool completely.
- In a microwave safe bowl, add the remaining ¼ cup semi sweet chocolate chips. Microwave for 30 seconds, remove and stir, then microwave again for 30 seconds and stir, the chocolate should be melted. Drizzle over the top of the pie.
- Store at room temperature for up to 3 days.
Notes
Nutrition
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