At one point in time, I baked a very special Chocolate Cream Pie for a good friend.
HER friend saw photos and planned a visit, saying, “Do you think Ashley would make that again while I’m in town?”

I responded, “Well, no. I never make the same thing twice. But, I’ll make you two a version of that pie. Since it will be summer – something with cherries, and chocolate cream, of course!”

Thus, we have Chocolate Chocolate Cherry Cream Pie!
The crust: traditional pie crust + graham cracker crumbs + chocolate chunks. (YUM!)
Then, a dark chocolate cherry ganache layer – wow.
On top of that – cherries.
Then, chocolate whipped cream.
The whole pie is then topped with both fresh cherries AND chocolate covered cherries.
Can you even imagine? Yes, you can. Here it is!

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Chocolate Chocolate Cherry Cream Pie

Crust:
1 cup graham cracker crumbs
1 cup all purpose flour
8 Tbs. cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. vinegar
1 cup dark chocolate chunks
2-3 Tbs. ice cold water

Preheat the oven to 425 degrees.

Combine all the ingredients, except for the water, in the bowl of a large food processor. Pulse until crumbly and beady. Drizzle in the water until still beady, but not too wet.

Transfer the crumbs to parchment paper and push into a dough mound. Top with another piece of parchment paper and roll out into an 11″ pie crust round. Transfer to a deep dish pie plate and flute and pinch the edges for a decorative effect.

Fill with pie weights and bake the crust for about 15 minutes, until golden brown.

Remove from oven and allow to cool.

Chocolate Cherry Ganache:
1 lb. frozen cherries
1 1/2 cups dark chocolate chunks
1/4 cup heavy cream

Thaw the cherries, reserving the thawing “juice.” Set the cherries aside.
Combine the “juice,” the chocolate, and the cream in a medium sauce pan. Heat on very low heat, stirring constantly, the melt the chocolate. Stir everything together until nice and creamy.
Pour over the cooled crust.

Once the ganache has set, topped with the thawed cherries.

Chocolate Whipped Cream:
1 cup cold heavy whipping cream
1/4 cup unsweetened cocoa powder

Beat the cream and cocoa powder together for 8-10 minutes, until thick, but not yet butter.
Spread over the cherry filling of the pie.

Chocolate Cherry Topping:
1 cup fresh cherries
3/4 cup chocolate covered cherries

Arrange the fresh fruit and candy over the top of the whipped cream layer of the pie. Chill to completely set before slicing.

WOWZA!