No-Bake Frozen Cherry Chocolate Pie with slices cut on a wooden board on a wooden table with cherries
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No-Bake Frozen Cherry Chocolate Pie {gluten-free}

This No-Bake Frozen Cherry Chocolate Pie is a luxurious gluten-free summer dessert. So easy to make and very impressive to serve.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: British
Servings: 16 people
Calories: 425kcal
Author: Georgina Hartley

Ingredients

Chocolate Pie Crust

  • 300 g gluten-free chocolate digestives
  • 1 tablespoon cocoa powder
  • 75 g unsalted butter melted then cooled
  • ½ teaspoon salt

Cherry Ice Cream

  • 40 ml caster sugar
  • 40 ml water
  • 400 g fresh cherries pitted and halved
  • 600 ml double cream
  • 300 ml condensed milk
  • 1 tablespoon cherry brandy
  • ¼ teaspoon almond extract

Chocolate Ganache

  • 125 g dark chocolate
  • 125 g double cream
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt

Instructions

Chocolate Pie Crust

  • Firstly grease a 10 inch pie tin.
  • For the chocolate pie crust, pour the chocolate digestives into a food processor along with the cocoa powder and whizz up until they form fine crumbs.
  • Pour in the cooled melted butter and the salt and mix together until combined.
  • Pour the molten chocolate mixture into the pie tin and press evenly across the bottom and up the sides of the tin. The mixture may still be a little soft because of the melted chocolate to press in evenly so get the mixture roughly where you want it then place in the fridge for 5-10 minutes to harden slightly so the crust is easier to press up the sides. Once the crust is even, then place in the freezer for an hour to firm up.

Cherry Ice Cream

  • Pour caster sugar and water into a medium sized saucepan and bring to a boil, simmer for a few minutes until the sugar has dissolved.
  • Pour in the cherries, bring back to the boil, simmer for 5 minutes then turn off the heat and let the cherries cool in the syrup. Once cool, blitz in blender.
  • Whip the double cream until thick and floppy then fold into the condensed milk.
  • Stir in the pureed cherries, the cherry brandy and the almond extract until well combined.
  • Pour the cherry filling into the chocolate pie crust then place in the freezer overnight to set.

Chocolate Ganache

  • Melt the chocolate with the butter and salt in a bain marie or a bowl set over simmering water.
  • Once melted, remove from the heat and pour in the double cream. Stir until well combined.
  • Remove the cherry pie from the freezer. Make sure you can easily remove the pie from the pie tin so that you are not fiddling about with it after you have added the ganache.
  • You can put the pie back into the pie tin or transfer to a freezer friendly plate. Then spread the ganache onto the middle of the pie. Drizzle with extra melted chocolate if you like. Place back in the freezer for an hour to fully firm up.
  • At this point you can serve the pie. Remove from the freezer and cut the pie into the slices you need. Rest for 5-10 minutes before serving the slices.
  • The pie will keep wrapped well in foil in the freezer for a couple of weeks.

Nutrition

Calories: 425kcal | Carbohydrates: 33g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 250mg | Potassium: 238mg | Fiber: 1g | Sugar: 20g | Vitamin A: 885IU | Vitamin C: 2.5mg | Calcium: 99mg | Iron: 1.6mg