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 dessert brings together the juicy tartness of cherries and the lusciousness of chocolate chips, resulting in a harmonious marriage of flavors that will captivate your senses.
If you love cherry desserts as much as I do, be sure to check out some of my other favorites like my Cherry Rose Marshmallows, Chocolate Cherry Whipped Cream Cake, or my Apple Berry Pie.
Table of Contents
Why You'll Love This Recipe
Chocolate + Cherry: Indulge in the perfect marriage of sweet and tart flavors with our irresistible Cherry Chocolate Chip Pie. Flaky, golden crust brimming with plump, juicy cherries and decadent chocolate chips. This golden brown pie crust is then topped with melted chocolate for the ultimate dessert.
Eggless Pie Recipe: This Cherry Chocolate Chip Pie is naturally eggless pie recipe. 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 recipe.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Cornstarch
Equal Exchange Organic Semi Sweet Chocolate Chips
Organic Cherries
Tools Needed
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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.
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