Go Back
+ servings
Cherry Chocolate Chip Pie in a pie plate with a slice of the pie on a clear glass dessert plate in front

Cherry Chocolate Chip Pie

This recipe really makes a chiffon pie. I wanted to freeze it which I did. When sitting out for some time it did thaw and offered a perfect chiffon pie consistency. The original recipe suggests refrigerating for several hours. I almost think freezing and letting it thaw you if you don’t prefer a frozen pie is the better way to go. Feel free to swap out the chocolate for any chocolate that strikes your fancy. I also decided at the last minute to add a few drops of all natural food coloring to give a hint at the cherry flavor visually.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 9-inch regular depth pie (serves 8-10)
Calories 361kcal
Author Toni Dash


  • 24 Marshmallows
  • ½ cup Milk
  • 1 cup Heavy Whipping Cream
  • ½ teaspoon Vanilla Extract
  • 1 3.2 ounce bar Cherry Chocolate bar (or chocolate of your choice)
  • 1 ½ cups Graham Cracker Crumbs regular or gluten-free
  • 7 tablespoons Unsalted Butter , melted; plus a bit more unmelted to butter the pie pan


  • Lightly grease a 9 inch regular depth (not deep dish) pie pan with butter. Using a mixer (preferably a standing mixer with paddle attachment) combine the graham cracker crumbs and melted butter. Form a pie crust in the greased pan using fingers to press into a crust. Place in the freezer to set about 10-15 minutes.
  • In a double boiler or in a metal boil over a pan of water, combine the marshmallows and milk. Stirring frequently allow marshmallows to fully melt and set aside.
  • Using a free standing mixer and whisk attachment (or hand held mixer) combine the heavy whipping cream, vanilla and if desired food coloring; whip the cream. Fold into the marshmallow mixture. NOTE: the marshmallows and milk may have separated. Don’t worry about that just mix it all together.

Preparing the Chocolate:

  • Finely grate 2/5’s of the bar, finely chop 2/5’s of the bar. Mix together and fold into pie filling smoothing the top with a spatula.
  • Make chocolate curls with the remaining chocolate by pulling a vegetable peeler down the longest edge of the chocolate.
  • Garnish the pie with chocolate curls and place into the freezer until frozen.


*I used gluten free Smoreables by Kinnikinnick to make my own crumbs. It required about 1 package processed through the food processor to fine crumbs.


Calories: 361kcal | Carbohydrates: 26g | Protein: 2g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 47mg | Potassium: 148mg | Fiber: 1g | Sugar: 16g | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1.9mg