Cherry Chocolate Silk Pie – Smooth, Sweet & Velvety.

Some desserts feel tied to a memory, and for me, cherry chocolate silk pie will always be connected to late-summer evenings when the air smelled faintly of warm fruit and the kitchen counters were lined with bowls of melting chocolate. This pie brings together two classic flavors—deep, cocoa-rich filling and bright cherry topping—in a way that feels familiar yet still exciting every time you slice into it.

This version leans on a silky chocolate custard nestled in a crisp cookie crust, finished with a glossy cherry compote that adds just the right amount of tartness. It’s the kind of pie that works for holidays, celebrations, or any weeknight when you want something comforting but still a bit special. If you’re looking for a cherry chocolate pie recipe that’s decadent without being heavy, this one checks every box.

Ingredients

Crust

1 ½ cups chocolate cookie crumbs
6 tbsp unsalted butter, melted
2 tbsp sugar
Pinch of salt

Chocolate Silk Filling

6 oz semi-sweet chocolate, chopped
4 oz dark chocolate (60–70%), chopped
1 cup heavy cream
½ cup whole milk
½ cup sugar
3 large egg yolks
2 tbsp cornstarch
¼ tsp salt
1 tsp vanilla extract
2 tbsp unsalted butter

Cherry Topping

2 cups fresh or frozen cherries, pitted
⅓ cup sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water

Whipped Cream (Optional)

1 cup heavy cream
1 tbsp powdered sugar
½ tsp vanilla extract

Instructions

Make the Crust

Preheat your oven to 350°F (175°C). Mix the cookie crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles damp sand. Press it evenly into a 9-inch pie dish, using the bottom of a measuring cup to form a compact crust. Bake for 10 minutes, then cool completely. A cooled crust helps the chocolate filling set with a smooth, even surface.

Prepare the Chocolate Silk Filling

Place the chopped chocolate in a heatproof bowl. Warm the heavy cream and milk in a small saucepan over medium heat until steaming but not boiling.

In another bowl, whisk the sugar, egg yolks, cornstarch, and salt until smooth. Slowly pour the hot cream into the yolk mixture while whisking constantly—this tempers the eggs and prevents scrambling. Pour everything back into the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon.

Remove from the heat and immediately pour the hot custard over the chopped chocolate. Let it sit for 1 minute, then stir until the chocolate melts completely and the mixture is glossy. Add the vanilla and butter, stirring until incorporated.

Pour the filling into the cooled crust. Smooth the top with a spatula, cover lightly, and chill for at least 4 hours. Overnight yields the cleanest slices.

Make the Cherry Topping

Combine the cherries, sugar, and lemon juice in a small pot over medium heat. Stir occasionally as the cherries release their juices. Once the mixture begins to bubble, add the cornstarch slurry and cook for another 1–2 minutes, just until the sauce thickens slightly.

Let the cherry topping cool to room temperature, then refrigerate until you’re ready to assemble the pie.

Finish the Pie

Spoon the chilled cherry topping over the set chocolate filling, spreading it evenly. If using whipped cream, whisk the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop or pipe the cream around the edges.

Chill the pie for 30 minutes before slicing, which helps the layers hold together beautifully.

Flavor & Texture Notes

This pie is all about contrasting elements that play well together. The chocolate silk filling is smooth, cool, and rich without being heavy—almost like a denser cousin of chocolate mousse. The dark chocolate adds depth, while the semi-sweet keeps the flavor balanced.

The cherry topping offers bright acidity and a natural sweetness that cuts through the richness of the chocolate. Each spoonful gives you the cool velvet of the custard, the gentle crunch of the cookie crust, and the juicy bite of cherries. It feels layered and satisfying without overwhelming your palate.

The crust itself brings a toasted cocoa finish thanks to the brief bake, adding structure and a subtle bitterness that pairs perfectly with the filling.

Tips & Variations

Swap the Crust

Graham cracker crust: For a lighter option that contrasts the chocolate.
Almond crust: Mix ground almonds with a bit of sugar and butter for a nutty variation.

Adjust the Chocolate

For a sweeter pie, use all semi-sweet chocolate. If you love darker, more intense flavors, increase the dark chocolate portion or use 70–80% cocoa varieties.

Cherry Alternatives

Blackberries or raspberries make a great substitute.
For a stovetop no-fruit version, drizzle the pie with a simple cherry syrup or store-bought preserves thinned with a splash of water.

Add a Hint of Liqueur

A tablespoon of kirsch, amaretto, or crème de cacao folded into the chocolate mixture adds subtle complexity without overpowering the filling.

Dairy-Free Option

Use coconut milk in place of heavy cream and dairy-free chocolate for a surprisingly smooth and rich vegan-friendly version.

Storage & Make-Ahead

Refrigeration: The pie keeps well for 3–4 days, covered loosely in the fridge.
Cherry topping: Can be made 2–3 days ahead and chilled separately.
Crust: Baked crust can be stored at room temperature for a day or refrigerated for up to three.
Freezing: The chocolate layer freezes well, but the cherries should be added fresh for best texture.

If freezing, wrap the pie tightly and thaw overnight in the refrigerator before serving.

Serving Suggestions

A chocolate cherry pie stands beautifully on its own, but these additions elevate the experience:

Serve with lightly sweetened whipped cream to balance the richness.
Add chocolate shavings or curls on top for texture.
Pair with dark espresso or black tea to offset the sweetness.
For a special presentation, garnish with fresh cherries or a few mint leaves.

When serving guests, slice with a warm knife to achieve smooth, clean cuts.

FAQ

Can I use frozen cherries for the topping?

Yes—frozen cherries work perfectly. No need to thaw them first; just cook them a few extra minutes until they release their juices.

What if my chocolate filling is too runny?

It likely needs more chilling time. If the custard didn’t thicken during cooking, next time allow it to simmer gently for an additional minute while stirring constantly.

Can I use a store-bought crust?

Absolutely. A premade chocolate crust saves time and still delivers great results, though homemade tends to hold up better under the silk filling.

Do I need a mixer for this recipe?

No mixer required unless you want whipped cream. Everything else comes together by hand.

How can I prevent the crust from crumbling?

Press firmly when forming the crust and bake it briefly. Letting it cool fully before adding the filling also helps it set.

Conclusion

Cherry chocolate silk pie has a way of bringing comfort and elegance together in one slice. It’s smooth, rich, and balanced with just enough brightness from the cherries to keep each bite interesting. Whether you’re making it for a gathering or simply treating yourself to a homemade dessert, it’s a pie that feels both nostalgic and fresh.