Black Forest Cherry Pie recipe

Black Forest Cherry Pie

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Prep: Bake: Yield:
20 Min. 4 Hrs. 8 slices of pie
Prep: 20 Min. Bake: 4 Hrs. Yield: 8 slices of pie


  • 2 cup semi-sweet chocolate chips, divided
  • 1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 teaspoon almond extract
  • 1 Diamond of California Walnut Pie Crust (6 oz.)
  • 1 Lucky Leaf Cherry Pie Fruit Filling & Topping (21 oz.)
  • 1 cup heavy whipping cream
  • 1/4 cup Diamond of California sliced almonds
  • 2 tablespoon mini chocolate chips


  • Recipe by Chelsea’s Messy Apron
  • Place 1 1/2 cups of the chocolate chips and sweetened condensed milk in a medium saucepan, stir to combine. Warm the mixture over medium-low heat, stirring frequently, until the chocolate chips have completely melted and the mixture is smooth.
  • Add the chocolate mixture to the pie crust and spread out in an even layer. Place the pie on a wire rack and set aside to cool at room temperature, about 1 hour.
  • Once cooled, top with cherry fruit filling, cover, and refrigerate for at least 4 hours.
  • Beat the heavy whipping cream until soft peaks form, about 1-2 minutes on high speed. Pipe swirls around the edges of the pie. Melt ½ cup chocolate chips in the microwave and drizzle the melted chocolate over the center of the pie. If desired, sprinkle on sliced almonds & miniature chocolate chips.
  • Chill for 30 more minutes before cutting and serving. To get clean cuts, run a sharp knife under hot water, dry, and make a cut. Repeat until all slices of the pie are cut out.
  • Serve immediately after being cut.

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