Classic Chocolate Cherry Cream Pie

1.Preheat your oven to 375°F (190°C).

2.In a large bowl, combine the flour, granulated sugar, and salt for the pie crust. Add the chilled butter and mix until the mixture resembles coarse crumbs.

3.Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4.Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan, trimming any excess. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans.

5.Bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes or until golden brown. Allow to cool completely.

6.In a saucepan over low heat, combine the chocolate chips and milk, stirring until melted and smooth. Remove from heat and let it cool slightly.

7.In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the melted chocolate until well combined.

8.In another bowl, combine the pitted cherries, granulated sugar, cornstarch, lemon juice, and almond extract. Let it sit for about 10 minutes to macerate.

9.Spread the chocolate cream mixture evenly over the cooled pie crust. Top with the cherry mixture, spreading it evenly over the chocolate layer.

10.Chill the pie in the refrigerator for at least 2 hours to set before serving. Slice and enjoy your Classic Chocolate Cherry Cream Pie!