BLACK FOREST PIE
Ooh, I remember this being really good! Chocolate and cherries are the best combination. This was "the" pie for my family one year in the early 80's. No event was without one of these pies. Then we sort of lost track of the recipe, and when I recently unearthed it I just had to post it. The times listed don't include cooling and chilling.
Provided by ReeLani
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
- In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
- Cook until mixture begins to boil, stirring constantly; remove from heat.
- Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
- Fold half the can of pie filling into the mixture in the pan.
- Pour into the crust.
- Bake 35-45 minutes or until center is set but still shiny.
- Cool and then chill at least one hour.
- Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
- Top with the remaining pie filling and then the remaining Cool Whip.
- Chill 1/2 hour.
BLACK FOREST PIE
With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive--it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling. Pour into pastry shell. , Bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.
Nutrition Facts : Calories 370 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 192mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
FAST AND EASY BLACK FOREST PIE
Make and share this Fast and Easy Black Forest Pie recipe from Food.com.
Provided by Chris from Kansas
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Spread 1 cup of whipped topping on bottom of pie crust.
- Combine milk and pudding mix in medium bowl.
- Blend with wire whisk or electric mixer (low speed) for 1 minute.
- Fold in 1 1/2 cups whipped topping.
- Spread over whipped topping in crust.
- Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
- Spoon cherry pie filling in the center.
- Chill at least three hours.
Nutrition Facts : Calories 1814.4, Fat 82.5, SaturatedFat 40.6, Cholesterol 193.8, Sodium 2380, Carbohydrate 250.9, Fiber 6.3, Sugar 120.5, Protein 22
BLACK FOREST MERINGUE PIE
Black Forest cake's irresistible chocolate-cherry flavor duo gets a makeover in this stunning pie. Erin McDowell makes a fresh cherry filling, a quick-and-luscious dark-chocolate ganache, then shows us how to whip up a light-as-air French meringue topping.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h30m
Yield One 9-inch pie
Number Of Ingredients 14
Steps:
- For the filling: Place the cherries and 1/3 cup of the sugar in a large pot and stir well to combine. Heat over medium heat, stirring occasionally, until the sugar dissolves and the cherries begin to soften and become juicy, 5 to 7 minutes.
- Whisk the remaining 2/3 cup sugar, cornstarch and salt together in a small bowl. Sprinkle the sugar mixture over the cherries and mix well to combine. Continue to cook until the mixture comes to a simmer, stirring constantly. Remove from the heat and stir in the vanilla and almond extracts. Pour the mixture into a 9-by-13-inch pan to cool.
- For the pie crust: On a lightly floured surface, roll out the dough until it is a circle about 1/4 inch thick and about 2 inches wider than the widest part of a 9-inch pie plate. Gently transfer the dough to the pie pan, lifting it at the edges to nudge it into the base and corners of the pie plate. If necessary, use scissors to trim off any excess dough so there's no more than about 1 inch all the way around the outer edge of the pie plate.
- Tuck the excess dough under the outer edge of the plate, then crimp the edge of the dough as desired. Dock the base and sides of the dough all over by pricking it with the tines of a fork, then refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Place the pie crust on a parchment-lined baking sheet. Cut a piece of parchment paper into a circle slightly larger than the pie plate and place it over the crust. Fill with pie weights to the top edge of the pie plate. Bake until the crust just starts to brown, 12 to 15 minutes. Remove the pie weights and return the crust to the oven until the bottom appears dry and set, 2 to 3 minutes. Cool completely.
- Meanwhile, place the chocolate in a medium heatproof bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 15 seconds undisturbed, then stir to combine-the ganache should be thick and smooth.
- Pour the ganache into the base of the cooled pie crust and spread into an even layer. Pour the cooled cherry filling on top of the chocolate and spread into an even layer. Transfer the pie to the oven and bake until the filling bubbles and the crust is deeply golden, 30 to 35 minutes. Cool completely.
- Shortly before you're ready to serve the pie, make the meringue: Bring a medium pot with about 2 inches of water to a simmer over medium-low heat. Place a medium heatproof bowl on top of the pot. Whisk the egg whites, cream of tartar, sugar, salt and vanilla together in the bowl. Continue to heat, whisking constantly, until the mixture reaches 160 degrees F on a thermometer. You can use an electric hand mixer to whisk it while it's heating (this is faster), or you can transfer the heated mixture to the bowl of an electric mixer fitted with the whip attachment. Whip the mixture on medium-high speed until it reaches medium-firm peaks, 4 to 5 minutes.
- Pile the meringue on top of the cooled pie; spread some meringue to the edges, but keep it piled a bit higher in the middle. If desired, toast the meringue with a kitchen torch.
BLACK FOREST CHEESE PIE
A chocolate crumb crust filled with a luscious blend of cream cheese and chocolate pudding is crowned with cherry pie filling and whipped topping.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended. Add dry pudding mix; beat on low speed 1 minute, stopping to scrape side of bowl frequently. Beat on medium speed 30 seconds.
- Spread into pie crust.
- Refrigerate 2 hours or until firm. Spoon cherry pie filling over pie just before serving; top with whipped topping. Garnish with grated BAKER'S Semi-Sweet Baking Chocolate, if desired. Store leftover pie in refrigerator.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
EASY CHERRY-CHOCOLATE BLACK FOREST PUDDING PIE
Classic Black Forest cake meets easy pudding pie in a scrumptious, easy-to-make no-bake dessert. A must-try for all lovers of cherries and chocolate.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust. Top with cookies.
- Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours.
- Melt semi-sweet chocolate as directed on package. Cover pie with remaining COOL WHIP. Spoon cherry pie filling onto center of pie; drizzle with melted chocolate.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BLACK FOREST PIE
Featuring the Black Forest duo of chocolate and cherries, this decadent pie has cherry pie filling in its fudgy center and over its creamy topping.
Provided by My Food and Family
Categories Baking Ingredients
Time 3h55m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine sugar, cocoa powder and flour in medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly. Remove from heat. Stir small amount of hot mixture into eggs; return to hot mixture. Add half the pie filling; stir until blended. Pour into crust.
- Bake 35 to 45 min. or until center is almost set. Cool. Refrigerate 1 hour.
- Add grated chocolate to 2 cups COOL WHIP; stir gently just until blended. Spread over pie; top with remaining cherry pie filling and COOL WHIP. Refrigerate 30 min.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
QUICK BLACK FOREST CAKE
This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.
Provided by Donna
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
- Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
- To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
- Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g
BLACK FOREST CREAM PIE
Make and share this Black Forest Cream Pie recipe from Food.com.
Provided by Charmie777
Categories Pie
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450º.
- Prepare pie crust according to package directions for one crust baked shell using 9 inch pie crust. Bake at 450 for 9-11 minutes or until lightly browned. Cool completely. (Refrigerate other crust for a later use.).
- In small saucepan, melt 6 ounces chocolate and margarine over low heat, stirring constantly; remove from heat.
- In small bowl, beat powdered sugar and cream cheese until smooth.
- Fold in 1 cup of the cherry pie filling.
- Spread chocolate filling evenly into cooled pie shell.
- Refrigerate 1 hour.
- In small bowl, combine whipped cream and grated chocolate.
- Spread evenly over cooled chocolate layer.
- Spoon remaining pie filling evenly around outer edge of pie.
- Refrigerate until serving time.
- Garnish with chocolate curls, if desired.
BLACK FOREST CHOKECHERRY PIE
The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation
Provided by Molly53
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Divide juice into 1/2 cup and 1-1/2 cup portions.
- Mix cornstarch and 1/2 cup juice.
- Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
- Add cornstarch-juice mixture; cook to thicken.
- Add salt and almond extract.
- Set aside to cool.
- To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
- For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
- For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
- Spread onto pudding sauce carefully, using a spoon for best results.
- Mound the rest of the whipped topping around the edges or all in center.
- Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
- Serve chilled.
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