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Pies & Tarts

Comstock Cherry Chocolate Lovers Pie

Comstock Cherry Chocolate Lovers Pie

Recipe shared by:Duncan Hines

With a chocolate wafer crust, creamy cheese and juicy cherries, it’s no surprise that this Comstock Cherry Chocolate Lovers Pie by Carol Socier of Bay City, MI won Best of Comstock in the 2015 APC National Pie Championships Amateur Division.

  • Hands-on Time: 60 Minutes
  • Total Time: 120 Minutes
  • Servings: 8 slices
  • Difficulty: EXPERT


  • 1 ½ cups chocolate wafer crumbs
  • ¼ cup butter, melted
  • 1 8-ounce package cream cheese, softened
  • ½ cup granulated sugar
  • 2 tablespoons light cream (half and half)
  • 1 teaspoon vanilla
  • 1 1-ounce square unsweetened chocolate, melted
  • ½ cup whipping cream, whipped
  • 1 can Comstock Original Country Cherry Pie Filling & Topping
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 10-12 maraschino cherries with stems
  • Some dark melting chocolate

Baking Instructions

  • Preheat oven to 375ºF.
  • Mix chocolate wafer crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 8-inch pie pan. Bake 8 minutes in preheated oven. Cool.
  • Beat cream cheese, sugar, cream and vanilla in a medium size bowl. Divide mixture in half.
  • Stir melted chocolate into half of the cream cheese mixture. Fold whipped cream into remaining cream cheese mixture. Pour chocolate mixture into cooled crust.
  • Top with half of cherry pie filling, then top with whipped cream mixture and remaining pie filling. Chill well.
  • Combine cream and powdered sugar in cold mixing bowl. Beat until stiff peaks form. Refrigerate until ready to use.
  • Drain stemmed cherries on paper towels. Melt chocolate in melting pot or microwave. Dip cherries into chocolate and set on waxed paper.
  • Garnish chilled pie with cream and dipped cherries. Serves 8.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.

You may use fresh or bottled lime juice when a recipe calls for key lime juice.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

Check oven temperature with a reliable oven thermometer to be sure it is accurate. Adjust temperature if necessary.

Ever notice how bananas or apples darken after being sliced? To keep your fruit garnish looking fresh, try dipping them in diluted lemon juice.

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