Chocolate Cherry Pie
A creamy, no-bake Chocolate Cherry Pie made with a chocolate crust, cherry filling, cream cheese, Cool Whip, and mini chocolate chips. Perfect for any occasion!
Equipment
- Mixing Bowl
- Hand or Stand Mixer
- Rubber Spatula
- Refrigerator
Ingredients
Base
- 1 9-inch Chocolate Pie Crust store-bought or homemade
Filling
- 8 oz Cream Cheese softened, full-fat recommended
- 1 cup Powdered Sugar
- 21 oz Cherry Pie Filling canned
- 8 oz Cool Whip thawed
- 1.5 cups Semi-Sweet Mini Chocolate Chips divided
Garnish
- Maraschino Cherries optional
- Extra Cool Whip for topping
- Remaining Mini Chocolate Chips for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy using a hand or stand mixer.
- Gently mix in the cherry pie filling using a spatula. Do not overmix—some texture is fine.
- Fold in the Cool Whip carefully until the mixture is light and evenly combined.
- Stir in 1 cup of the mini chocolate chips, saving the remaining 1/2 cup for topping.
- Spoon the mixture into the prepared chocolate pie crust and smooth the top with a spatula.
- Refrigerate the pie for at least 3–4 hours or overnight to allow it to set properly.
- Before serving, top the pie with extra Cool Whip, sprinkle with the remaining mini chocolate chips, and optionally add maraschino cherries.