Triple Cherry Chocolate Skillet Pie

Triple Cherry Chocolate Skillet Pie
My favorite cherry pie begins with three kinds of cherries. Add in a flaky pie crust and lots of dark chocolate and get ready to swoon!

Triple Cherry Chocolate Skillet Pie

You deserve my favorite cherry pie recipe. Please do not take it lightly.

Not only is this the best cherry pie, it also is the best pie crust. At least the best pie crust that I’ve ever made!

But a good pie crust is only as good as what it is filled with. Yep. That’s where these cherries step in. Glory, hallelujah! This pie is so cherrylicious!

This cherry pie has one extra special ingredient that makes this pie subtle, smooth and rich. It adds sweetness that balances the tartness of the cherries without overtaking them.

Triple Cherry Chocolate Skillet Pie

Oh My. Out with it. You know I’m talking about my best babe, chocolate.  I have to admit to having an aversion to those chocolate cherries that come in a box, but oh my, not these that come in a pie.

No, that’s not cinnamon sprinkled on the top of this cherry pie. You know, it’s chocolate, right?

This is one splendid cherry pie. My mouth is watering just thinking about it.

So what else did I do out of pure impetuousness? Is that a word? I decided to bake this pie in a cast iron skillet just like the Long I Pie Company.

Triple Cherry Chocolate Skillet Pie

I have a great pie dish that I love. But baking the pie in a skillet gave me a thicker pie crust and I love pie crust. I can never decide if I love it more than the filling. We’ll call it a toss up.

Baking it in a skillet allowed me to have a thicker bottom and top crust. I just love that word crust, don’t you?

I always think the perfect crust is flaky, crispy and golden brown, kind of salty, and slightly sweet.  Who knew crust could be so complex?

Now the cherries. Luck was with me when I found sour cherries.  I thought I’d missed the season. For some folks life is a bowl of cherries but for me-well-I’d rather have them in pie!

Triple Cherry Chocolate Skillet Pie and two slices served

I love cherries and always take great pleasure when  baking a cherry pie or cobbler in the middle of winter. They remind me of summer and  of the cherry tree that used to be in our yard. (I think that’s why we bought the house!)

Finding an 8 pound container of pitted sour cherries  gives me enough for about 5 pies. I freeze them in 4 cup portions which is usually enough for one pie.

Besides the sour cherries I added some dried sweet cherries. And I added some dried sour cherries. That’s why this is a Triple Cherry Chocolate Skillet Pie.

I’ve never added dried cherries to a pie but it was a great move on my part. These cherries added texture and bite and such incredible flavor that I think even if I skip the chocolate, I’ll always add dried cherries to my cherry pie recipe.

Triple Cherry Chocolate Skillet Pie Recipe

This cherry pie recipe was without a doubt, over the top incredible. Well. As long as cherries and chocolate are your thing!

Yes, it was my lucky weekend! For some that might mean winning the lottery or getting the closest parking spot. To me it meant strolling in the farmer’s market with good friends.

I adore gazing at summer’s bounty and tasting samples along the way. I always come home with too much, but that’s OK by me.

So now I have to squeeze in making plum jam and some refrigerator pickles. And one big heirloom tomato salad. Certainly the farmer’s market is no place to save money, but it is fun to buy things that often can’t be found elsewhere.

Cherry Pie in Skillet

But back to pie. Now pie making skills are not my strongest suit, but recently the Denver Post published a story about a younger than me girl, that bakes fabulous pies from her trailer named Stella.

I saved the article and you know what? She is good. This girl rocks! I feel like pie crust and I finally came eye to eye!

Yes, it was a revelation and I finally feel secure baking a pie crust. Hallelujah! And Hurray for the Long I Pie Company!

Please visit a Farmer’s Market. It is where many great recipes begin!

Need a Few More?

Not My Mama’s Cherry Pie
Strawberry Spiral Biscuit Pie
Triple Berry Hand Pies
Salted Honey Rose Tart
Kale Salad with Cherries, Almonds and Feta

Please Pin and Share:

Cherry Chocolate Skillet Pie

(This is an updated post from 2015.)
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Triple Cherry Chocolate Skillet Pie

  • Author: Abbe Odenwalder
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Triple Cherry Chocolate Skillet Pie is truly incredible. With three kinds of cherries and lots of flaked dark chocolate that sink into the cherries as the pie bakes, makes this one irresistible dessert.



The Very Best Pie Crust (from the Long I Pie Company)

  • 2 1/2 c unbleached flour
  • 1 T sugar
  • 1 t salt
  • 1 c frozen butter cut lengthwise down the middle and then sliced into 8 and then each slice in half
  • 3/4 to 1 c ice cold water (I put ice cubes in the water and pour from there)

Cherry Chocolate Pie Filling

  • 4 c pitted sour cherries
  • 1 1/2 c dried cherries, sweet and tart combined
  • 1 c sugar
  • 1 T flour
  • 2 1/2 T cornstarch
  • 1 1/4 c finely grated bittersweet or dark chocolate finely grated (I grated mine on a microplane. Make sure to set aside a few to sprinkle on top of crust.)
  • 12 T heavy cream


  • Pie Crust: Mix all dry ingredients into a large bowl. Use a pastry blender, not your food processor because the friction will heat the butter and cut the chunks too small. Cut the butter into the dry ingredients until butter is divided into marble sized pieces. It is these pieces that melt into the crust and create air pockets which make a flaky crust. Do not cut them too small.
  •  After butter is cut in, slowly add water and mix with your hands until dough sticks together  and can be formed into a ball. You may need more or less water. Once shaped into a ball, wrap in plastic wrap and chill for two hours before rolling.
  • After chilling cut dough ball in half. You should see butter striations in the crust. These are kind of like the gold veins in a gold mine. It means flaky crust, people!
  • Filling:
  • Combine everything but chocolate in a large bowl. Mix and set aside until crust is rolled out.
  • Cut dough in half. I used a 9″ cast iron skillet but feel free to use your favorite pie plate. Preheat oven to 400.
  • Roll out your crust: I roll out my pie crust between two pieces of plastic wrap.
  • Take one half of the dough and beat it with your rolling pin until it forms a thick circle. Now roll from the center of the circle to the outside, but don’t use your full weight as you get to the edges, or the edge of the crust will get too thin. Always roll from the center and in 1/4 sections until the pie crust is the size you need it. Then peel off the top sheet of plastic wrap and turn it upside down over your pie dish. Gently press into place. Do this again for top crust.
  • Assemble your pie:
  • Fill bottom with cherry filling and then pour your chocolate shavings over the top. Smooth it around evenly. Place the top crust on top and tuck it into the sides of your skillet with the bottom crust on the inside. Pinch lightly. Brush crust with heavy cream and sprinkle with some leftover chocolate shavings.
  • Bake: Bake at 400 for 50-60 minutes. Let cool for as long as you can stand it!

Keywords: cherry pie recipe, cherry pie, easy cherry pie, chocolate cherry pie, skillet cherry pie, sour cherry pie, best cherry pie recipe


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  • mjskitchen
    July 1, 2020 at 2:59 pm

    “over the top incredible” – I’m sold. This looks delicious and how can one not love the combination of chocolate cherries. Dried cherries are amazing aren’t they? I’m always surprised at how well they dehydrate to where they have almost the same flavor and texture of fresh cherries. Great pie Abbe!

    • Abbe
      July 13, 2020 at 9:49 pm

      I do love this pie MJ. And yes, dried cherries are amazing!

  • ChefMImi
    June 21, 2020 at 6:44 am

    Well this looks fantastic!!! And served warm with ice cream? To die for. Printed for a future celebration.

  • Healthy World Cuisine
    June 19, 2020 at 11:50 am

    Need to get this on our our dessert menu asap. This would be a fun one to serve with a BBQ. 2 our favorite things chocolate and cherries. You can’t go wrong there!

  • 2sistersrecipes
    June 18, 2020 at 6:35 pm

    What a great idea to bake a pie in a skillet! Love this cherry and chocolate combo!! I’ll take a slice or two!

  • 2sistersrecipes
    June 18, 2020 at 6:35 pm

    What a great idea to bake a pie in a skillet! Love this cherry and chocolate combo!! I’ll take a slice or two!

  • SavoringTime in the Kitchen
    September 7, 2015 at 9:36 pm

    So here I am in Wisconsin and I haven't seen sour cherries at the Farmers' Markets! I'm sure I could find them frozen but fresh would be wonderful. What a glorious pie and the crust looks just as delicious!

  • Chris Scheuer
    September 4, 2015 at 2:29 pm

    Oh my word, I can't think of anything better than cherry pie but triple cherries? Over the top delicious!

  • Anu-My Ginger Garlic Kitchen
    September 4, 2015 at 10:07 am

    Wow! What an incredible looking skillet pie. Loved the combo of triple cherries and chocolate. Delicious.

  • Anu-My Ginger Garlic Kitchen
    September 4, 2015 at 10:07 am

    Wow! What an incr3dible looking skillet pie. Loved the combo of triple cherries and chocolate. Delicious.

  • Amy (Savory Moments)
    September 3, 2015 at 9:11 pm

    This is such as awesome pie! I love it. Pinning!

  • Cheri Savory Spoon
    September 3, 2015 at 2:56 pm

    Hi Abbe, there is no better combination than cherries and chocolate, it's a match made in heaven. Your pie looks delicious!!!!

    September 3, 2015 at 7:07 am

    Everything looks so delicious, i am inviting myself over

  • Liz Berg
    September 3, 2015 at 12:24 am

    Such a heavenly filling! I'm the same with pie crusts—they usually taste fine, but I haven't mastered the Martha Stewart type that you can easily roll up on your pin and artfully drop into the pie tin without a zillion tears (the rip type of tear not the waterworks, though I can see that happening, too!). Brava!!!

    • Abbe Odenwalder
      September 3, 2015 at 2:39 am

      Still haven't mastered that Liz. But dumping it off the plastic wrap seems to work pretty good! Years ago I did get so frustrated; then I switched to the refrigerator kind, which aren't bad. But I'm so happy to finally have this recipe! Makes me feel so accomplished!

  • [email protected]
    September 2, 2015 at 7:50 pm

    I really love how you drive home the cherry flavour in this. I mean, with a TRIPLE cherry hit? Can't go wrong!! LOVE THIS!

    • Abbe Odenwalder
      September 3, 2015 at 2:37 am

      Oh Nagi. You are too kind! But damn. This is good! Thanks!

  • Pam
    September 2, 2015 at 6:29 pm

    Oh, wonderful! I'm a cherriholic and this sounds like the perfect dessert! I go up to WI for the sour cherries, have some in the freezer, plus dried, plus canned. You can never have enough cherries and this is the recipe to try next! Love those cast iron skillets too. Thanks for the recipe!

    • Abbe Odenwalder
      September 3, 2015 at 2:36 am

      Lucky you to have Wisconsin nearby. I remember as a kid we used to go to Michigan for blueberries! I think you will enjoy this, Pam!

  • La Table De Nana
    September 2, 2015 at 3:00 pm

    Well that looks pretty darn fantastic..I love pies baked in cast iron..and I jsut just just made scones..

    I seasoned all my pans had been years.I must be in a cleaning frenzy..Sept and all..

    I made your potato salad..loved the micro tip;)

    I knew the boys would pass..chips plse nana..but Jacques and I enjoyed it..I had never had potato salad w/out's good too..

    will try w/ real Old Bay..this wannabe was sooo Old Bay super spicy?
    And I like spicy:)

    • Abbe Odenwalder
      September 3, 2015 at 2:36 am

      So glad you tried it. That micro tip saves a bit of time, eh? I have a traditional one that does have eggs also on the blog. I like that one, too! Old Bay has some spice to it, but it isn't overtly spicy. In that case you could add some extra cayenne. Thanks Monique!

  • DeniseL
    September 2, 2015 at 2:54 pm

    Two of my favorite things in the world – chocolate and cherries – surrounded by another one of my favorite things, an all-butter pie crust. Yes, please!

    • Abbe Odenwalder
      September 3, 2015 at 2:34 am

      Hi Denise. I'm so glad you are no longer lurking! The whole thing rocks! Thanks!

  • mimi rippee
    September 2, 2015 at 2:32 pm

    wow. cherries, cherries and chocolate – oh my!

    • Abbe Odenwalder
      September 3, 2015 at 2:33 am

      Yes, Mimi! That's what I thought, too!

  • Caroline Taylor
    September 2, 2015 at 11:40 am

    I've never made a pie in a pan like this, it sounds so good!

    • Abbe Odenwalder
      September 3, 2015 at 2:33 am

      It is very good Caroline. So good, I'll do it again! Thanks for stopping by!

  • Angie Schneider
    September 2, 2015 at 8:40 am

    I too love visiting farmer markets. Ours here is open on Thursday, I can't wait! Your cherry skillet pie looks droolworthy, Abbe.

    • Abbe Odenwalder
      September 3, 2015 at 2:23 am

      Thanks Angie! I would love to see yours!

  • Kitchen Riffs
    September 2, 2015 at 12:46 am

    You've added a ton of flavor to this! Amazing combo of good stuff — really like this. I haven't seen sour cherries at all this year. They were probably in the store, but I missed them (I hate it when that happens!). This really looks great — thanks.

    • Abbe Odenwalder
      September 2, 2015 at 2:30 am

      They are never easy to find, but worth it, IMO. Check the markets. I asked because they don't usually keep them out, as mine were frozen. Thanks John!

  • Karen Harris
    September 1, 2015 at 11:51 pm

    I just watched a wonderful pie program last night on PBS. Oh to have a little pie shed, converted gas station pie shoppe, or Airstream mobile pie store! This looks wonderful. I love cherry pie!

    • Abbe Odenwalder
      September 2, 2015 at 2:29 am

      We should really check out her Airstream one day. Yes, a field trip is in order, I dare say! Got to say this rocks!

  • Adam J. Holland
    September 1, 2015 at 11:44 pm

    Here in the Jimmy Rockford, cast iron is quickly becoming my very best friend. (Of course, we were quite close before this adventure.) ~ Holy cacao! Marvelous! I just got rid of a sweet tooth and now I have it again. This is fantastic! Seriously! Oh, my…

    • Abbe Odenwalder
      September 2, 2015 at 2:28 am

      Oh Adam! You overwhelm me! I'm feeling dizzy! But nothin' a little pie won't cure!