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A slice of Black Forest Pie on a plate, with a fork and fresh cherries scattered around

No Bake Black Forest Pie

This No Bake Black Forest Pie is made with a chocolate crust, a thick layer of rich chocolate mousse filling, a layer of boozy cherry sauce, and it's all topped off with a mile-high pile of fresh whipped cream! This is a spectacular dessert - you'll sure to fall in love with it! 

Course Dessert
Cuisine Dessert
Keyword No Bake Dessert, No Bake Pie, Chocolate Desserts, Black Forest Desserts
Chill Time 6 hours
Servings 8 slices
Author Stephanie Simmons


For the Crust

  • 23 oreo cookies
  • 3 and 1/2 TBSP salted butter, melted

For the Chocolate Filling

  • 1/2 cup heavy cream, cold
  • 6 ounces semi sweet chocolate, finely chopped Use a good quality chocolate baking bar here, like Ghirardelli or Baker's
  • 1 cup heavy cream, cold
  • 1/2 tsp vanilla
  • 2 TBSP powdered sugar

For the Boozy Cherry Sauce

  • 2 cups fresh cherries, pitted Can sub frozen - don't thaw them before cooking
  • 3 TBSP water
  • 1 and 1/2 TBSP corn starch
  • 2 TBSP kirsch
  • 3 TBSP granulated sugar

For the Whipped Cream

  • 1 and 1/2 cups heavy cream, cold
  • 1/4 cup + 2 TBSP powdered sugar
  • 1 TBSP vanilla extract

For Topping

  • fresh cherries
  • chocolate shavings


  1. Make the Crust: Finely crush the oreos using a food processor, and then stir in the melted butter. Press this mixture into a 9 inch pie plate and pop in the fridge while you make the filling.

  2. Make the Chocolate Filling: Add the finely chopped chocolate to a medium, heat-proof bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over the chocolate, and let sit 5 minutes. Stir the mixture well until you have a creamy, smooth chocolate ganache. Set aside.

    Add the 1 cup of cold heavy cream to a large mixing bowl with the vanilla and powdered sugar. Beat on high speed just until stiff peaks form. Add the chocolate ganache and gently fold in until everything is incorporated and you have a smooth chocolate mousse. Spread this into the chilled crust.

    Chill in the fridge, covered, for at least 6 hours, or overnight.

  3. Make the Boozy Cherry Sauce: Stir together the water and corn starch until the starch is fully dissolved. Add this to a medium sauce pan with the rest of the cherry sauce ingredients. Bring the mixture to a simmer, stirring constantly, then cook for 7 minutes, stirring the whole time. Turn the heat off and set the sauce aside to cool.

  4. Make the Whipped Cream: When ready to serve the pie, make the whipped cream. Beat all whipped cream ingredients in a large bowl with electric mixer on high speed. Stop just as soon as stiff peaks form - don't over mix the whipped cream! See note below if you want to stabilize your whipped cream - I usually do this.

  5. Serve + Store: Spread the cherry sauce over the filling just before serving the pie, and top with the freshly made whipped cream. Top with fresh cherries and chocolate shavings.

    Store leftovers, covered, in the fridge for 3-4 days.

    Yield: This makes 8 generous servings, or more if you want to cut smaller slices. You can definitely get away with smaller slices to stretch the yield since it is so rich.

  6. Make Ahead Tips:

    The pie crust filled with the chocolate filling can be made a day ahead and stored in the fridge, covered. The cherry sauce can be stored in the fridge for up to 3 days before using. Don't make the whipped cream ahead. Don't spread the cherry sauce over the filling until you're ready to serve the pie. Top with the whipped cream just before serving, as well.

Recipe Notes

NOTE: To stabilize your whipped cream, before you start making it, add 1/2 tsp unflavored powdered gelatin to a small bowl with 2 tsp cold water. Let sit 5 minutes - it will be very thick. Microwave for 6 seconds, just to re liquify it. Let it sit while you begin making the whipped cream. Once the heavy cream just begins to thicken, slowly stream half this mixture in while continuing to mix. Again, don't over mix the whipped cream! Stop just as soon as you can lift the mixer (while it's off, of course) straight up out of the bowl and stiff peaks form and stay put.