Buttery crust, jammy cherry layer, silky chocolate cream, and a cloud of whipped topping—this showstopping cream pie tastes like a chocolate-dipped cherry in sliceable form. Minimal effort, gorgeous layers, perfect make-ahead dessert for parties or weeknights.
1can (21 oz)cherry pie filling (or use homemade below)
2cupspitted cherries, fresh or frozen (homemade option)
1/3cupgranulated sugar (homemade option)
1tablespooncornstarch (homemade option)
1teaspoonlemon juice (homemade option)
1/4cupwater (homemade option)
1package (3.9 oz)instant chocolate pudding mix
1 1/2cupscold milk
1cupwhipped topping or stabilized whipped cream
1 1/2cupswhipped topping, for topping
1/2cupmaraschino or fresh cherries, patted dry (alcohol-free)
2tablespoonssemi-sweet chocolate chips or curls
Instructions
If needed, pre-bake the pie crust at 375°F (190°C) for 10–12 minutes until lightly golden. Cool completely.
For homemade cherry layer (skip if using canned): In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and water. Simmer over medium heat, stirring, until thick, glossy, and jammy, 5–7 minutes. Remove from heat and let cool to room temperature.
Spread the cooled cherry layer (homemade or canned) evenly in the cooled crust. Refrigerate 10–15 minutes to lightly set.
In a mixing bowl, whisk instant chocolate pudding with cold milk for about 2 minutes until thick. Gently fold in 1 cup whipped topping until smooth and airy.
Dollop the chocolate cream over the cherry layer and spread evenly to the edges. Refrigerate 30 minutes to firm.
Top with remaining whipped topping, creating swirls or peaks. Garnish with dried cherries and chocolate chips or curls.
Chill the pie for at least 3 hours (overnight best) before slicing and serving.