Ingredients
Scale
- 1 (9-inch) graham cracker pie crust
- 1/2 cup heavy cream (for ganache)
- 4 ounces high-quality dark chocolate, finely chopped
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, enhances cherry flavor)
- 1 3/4 cups heavy cream, very cold (for cream filling)
- 1 (21-ounce) can cherry pie filling (or homemade cherry topping – see notes)
- 2 tablespoons finely grated dark chocolate (for garnish)
Instructions
- Prepare the Chocolate Ganache Layer: In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Do not boil. Remove from heat and immediately pour over the finely chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Pour this ganache evenly into the bottom of the graham cracker pie crust. Refrigerate for at least 30 minutes, or until set.
- Make the Cream Cheese Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and beat until light and fluffy. Stir in the vanilla extract and almond extract (if using).
- Whip the Heavy Cream: In a separate, very cold bowl (metal bowls work best), beat the 1 3/4 cups cold heavy cream on high speed until stiff peaks form. Be careful not to overbeat, or it will become grainy.
- Combine Fillings: Gently fold about one-third of the whipped cream into the cream cheese mixture until just combined. Then, fold in the remaining whipped cream until no streaks remain. Be gentle to maintain the airy texture.
- Assemble the Pie: Spoon the cream cheese filling evenly over the set chocolate ganache layer in the pie crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- Add Cherry Topping and Garnish: Just before serving, spoon the cherry pie filling evenly over the chilled cream layer. Garnish with finely grated dark chocolate. Slice and serve immediately.
Notes
For a homemade cherry topping: Combine 3 cups fresh or frozen pitted cherries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/4 cup water, and 1 teaspoon vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until thickened. Cool completely before adding to the pie. Store leftover pie covered in the refrigerator for up to 3 days. For a firmer pie, consider freezing it for 30-60 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410
- Sugar: 45g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg